Description:
I made this recipe tonight and it was really easy, delicious and nice and light for a summer meal. Since the sauce isn't cooked, it isn't really hot like most pasta dishes. I got the recipe from Health magazine. Also, since there are lots of veggies in it, it's not so heavy on the pasta.
Ingredients:
8 oz penne
4 cups chopped seeded tomato
1/2 cup chopped pitted kalamata olives
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
2 tbsn olive oil
1 tbsn pine nuts, toasted (this is what the recipe called for...I used 1/2 cup)
1 tbsn balsamic vinegar
2 garlic cloves, minced
1/2 tspn salt
1/4 tspn black peppter
1/8 tspn crushed red pepper
Directions:
1. Cook pasta according to package directions. Drain.
2. Combine pasta and remaining ingredients, tossing to coat.
serving size: 1 3/4 cups
that looks awesome!! so summery and healthy too!
ReplyDeleteLooks delicious! I've been looking for some light recipes for the summer. Got to keep the pregnancy weight gain at a resonable amount! The picture is great too.
ReplyDeleteYum! This looks really good. Does it save well?
ReplyDeleteI'll let you know later today! ;-) I'm having the leftovers for lunch!
ReplyDeleteActually, this may be a good dish to take to a BBQ. It's gotta be healthier than potato salad.
ReplyDeleteDebbie-It tasted good for lunch served cold. I wouldn't recommend re-heating it unless you keep the pasta and the "sauce" separate. Since the sauce isn't cooked, I think it's best to not heat it up when doing leftovers.
ReplyDeleteThis pasta is delicious, I've made it before w/ slight variations to your recipe, and was very satisfied. I'll have to try your recipe next time.
ReplyDeleteMMM... sounds yummy. I like my stuff fresh too but more sauce, usually I mash up the tomatoes or puree them, then add all the same ingredients you have there.
ReplyDelete