Fresh Tomato Basil Pasta with Lemon & Garlic
EASY (6-ingredient!) summer fresh Tomato Basil Pasta bursting with bright lemon, garlic, & fresh basil! A delicious dish for beautiful ripe garden tomatoes.
Servings: 6 side servings
- 12 oz. penne pasta (GF if desired)
- 4 large ripe tomatoes
- 1-2 cloves garlic
- 1 shallot
- 3/4 cup fresh basil
- Juice from 1-2 lemons
- 2 tsp. olive oil (optional, I omit for oil-free)
- Salt to taste
- Optional: capers, pine nuts, etc.
Cook pasta according to package directions, leaving al dente.
While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
Roughly chop or chiffonade basil. Set aside.
When pasta is done cooking, drain, and immediately add to bowl. Stir.
Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.
Calories: 244kcal | Carbohydrates: 46g | Protein: 8g | Fat: 2g | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 12.3mg | Calcium: 25mg | Iron: 1.1mg