Fresh Tomato Pasta with Lemon & Basil
This easy 6-ingredient Fresh Tomato Pasta highlights bright, summery flavors of lemon, garlic, and basil. Perfect for garden-fresh tomatoes and fully customizable to suit your taste!
Servings: 8 side servings
Ingredients
- 12 oz. penne pasta (gluten-free if desired)
- 2 lbs. ripe vine tomatoes (or less)
- 1 medium shallot
- 1-2 cloves garlic
- 3/4 cup fresh basil
- 1/4 cup fresh lemon juice
- 1/4-1/2 tsp. salt
Other possible additions:
- Vegan feta, balsamic vinegar, lemon zest, olives, capers, Vegan Parmesan Cheese, red pepper flakes, olive oil, etc.
Instructions
- Cook pasta: Cook your pasta according to package directions in salted water, leaving al dente (slightly firm, not mushy).
- Prepare veggies: While pasta is cooking, finely dice the shallot, mince garlic, and dice the tomatoes. Roughly chop or chiffonade basil. Add to a large bowl.
- Combine: When pasta is done cooking, drain, and immediately add to the veggie bowl. Add lemon juice and salt. Toss well to combine. Taste and adjust flavors if needed. Expand it with a splash of balsamic vinegar, vegan feta, olives, olive oil, or anything else that sounds good!
- Serve: This dish is great served warm, cold, or room temperature. I find it's best enjoyed within 2-3 days.
Notes
Yield: This recipe makes about 10 cups, which is a fairly large batch. So be sure to reduce or halve the recipe if desired.
Nutrition Per Serving (Estimate)
Calories: 183 kcal | Carbohydrates: 37 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Potassium: 391 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1065 IU | Vitamin C: 20 mg | Calcium: 28 mg | Iron: 1 mg
