Fresh Tomato Pasta with Lemon & Basil
A summer-fresh pasta filled with flavors of bright lemon, garlic, & fresh basil. A beautiful dish for ripe garden tomatoes!
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes mins
Cook Time:15 minutes mins
Total Time:20 minutes mins
CourseSide Dish
CuisineGluten-Free Option, Oil-Free Option, Vegan
Servings6 side servings
- 12 oz. penne pasta (gluten-free if desired)
- 4 large ripe tomatoes
- 1-2 cloves garlic
- 1 medium shallot (about 1/4 cup)
- 3/4 cup fresh basil
- Juice from 1 lemon (about 3 Tbsp. or more to taste)
- 2 tsp. olive oil (omit for oil-free)
- Salt to taste
- Optional: capers, pine nuts, etc.
Cook pasta according to package directions, leaving al dente (slightly firm, not mushy).
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 temperature. Best if eaten within 2-3 days.
Calories: 247 kcal | Carbohydrates: 48 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 370 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 845 IU | Vitamin C: 22 mg | Calcium: 33 mg | Iron: 1 mg