Fresh Tomato Basil Pasta with Lemon & Garlic
Summer-fresh pasta bursting with bright lemon, garlic, & fresh basil. A beautiful dish for ripe garden tomatoes!
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 temp. Best if eaten within 2-3 days.
Calories: 249 kcalCarbohydrates: 48 gProtein: 9 gFat: 3 gSaturated Fat: 1 gPotassium: 368 mgFiber: 3 gSugar: 4 gVitamin A: 841 IUVitamin C: 22 mgCalcium: 30 mgIron: 1 mg