Fresh Tomato and Basil Pasta

This dish whips up in as much time as it takes to cook a pot of pasta, plus it features fresh tomatoes and basil so you can enjoy some of that late summer harvest.

Ingredients:

  • 2 pounds of fresh tomatoes, chopped into 1/4 – 1/2 inch cubes

  • 1/3 cup of good quality olive oil

  • 1/4 cup of fresh basil leaves, julienned or cut into thin strips

  • 1/4 cup green onions, green and light green parts, sliced thin

  • 1 can cannellini or white kidney beans, rinsed and drained (hooray for the extra fiber boost!)

  • 1 pound penne or fusilli pasta**

  • ½ cup fresh mozzarella chunks

  • Salt and pepper to taste

  • Red pepper flakes to taste

Instructions:

  1. Prepare the pasta according to the package directions 

  2. Combine the tomatoes, basil, green onions, drained cannellini beans, fresh mozzarella chunks, salt, pepper, and red pepper flakes in a large serving bowl. Let the flavors meld for at least 15-20 minutes. 

  3. Toss the hot pasta in the sauce and serve. Sprinkle with fresh parmesan if you'd like.

** For a gentle nutrition boost, I like to use whole wheat pasta for added fiber, minerals, and B vitamins. Banza pasta is a great, high fiber/high protein/gluten-free option too.

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