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Pasta With Fresh Tomatoes and Basil
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This recipe comes from Jenice Cunningham, vice president of development with the Arthritis Foundation, Georgia chapter. She got it years ago from a fellow running buddy and finds it the perfect fuel for the night before a road race. Besides containing those much-needed carbs, its herb-infused sauce is easy on the gut. We've used cherry tomatoes, but you could also use 3 ripe seeded and chopped tomatoes or 6 plum tomatoes. -- Chris Rosenbloom, for the Journal-Constitution
Hands on time: 15 minutes Total time: 25 minutes Serves: 4
Ingredients:
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8 ounces angel hair pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 pint cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
Instructions:
Prepare pasta according to package direction.
Meanwhile, in a large skillet over low heat, add oil. Sauté garlic for 1 minute. Add parsley, basil, lemon juice, sugar, salt and pepper and stir to combine. Add tomatoes and cook for 1 minute or until thoroughly heated, stirring constantly. Spoon over hot pasta and sprinkle with Parmesan cheese.
Meanwhile, in a large skillet over low heat, add oil. Sauté garlic for 1 minute. Add parsley, basil, lemon juice, sugar, salt and pepper and stir to combine. Add tomatoes and cook for 1 minute or until thoroughly heated, stirring constantly. Spoon over hot pasta and sprinkle with Parmesan cheese.
Nutrition:
Per serving: 315 calories (percent of calories from fat, 26), 10 grams protein, 48 grams carbohydrates, 2 grams fiber, 9 grams fat (2 grams saturated), 4 milligrams cholesterol, 364 milligrams sodium.
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