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:
Prepare the pasta according to the package directions
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.
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.
