Easy summer pasta
Finally, local tomatoes are available. Find a pint of sweet cherry tomatoes at your farmers market, add a few other ingredients, and a simple, healthy and wonderful dinner is yours in minutes.
I found this recipe on the New York Times Cooking app among recipes offered by Martha Rose Shulman. She has mostly plant-based recipes. And to make it really easy, check out this blast-from-the-past video that shows how to halve cherry tomatoes. My wife and I made this along with corn on the cob — a truly tasty meal. This recipe could serve four if you use the full amount of pasta.
Servings: 4
Ingredients
- 3/4 pound pasta, any shape
- 1 pint cherry tomatoes, halved
- 1 cup arugula, packed then chopped
- 1 teaspoon balsamic vinegar
- 1 large clove garlic, minced
- 1 tablespoon chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated parmesan, Romano, or pecorino
- Salt and freshly ground pepper to taste
Directions
- Cook the pasta.
- While the pasta is cooking, toss everything else but the cheese in a big bowl.
- Add salt and pepper to taste.
- Mix in pasta when it is done.
- Serve and top with cheese.
Nutrition information (per serving)
- Calories: 430
- Total fat: 11 g
- Saturated fat: 2.5 g
- Cholesterol: 5 mg
- Sodium: 125 mg
- Total carbohydrate: 65 g
- Dietary fiber: 3 g
- Protein: 14 g
Does not include added salt.