Heart Healthy Fresh Tomato Pasta Recipe
Make a quick, heart-healthy pasta dinner with a no-cook tomato sauce. Multigrain penne, arugula, and heaps of fresh basil sauce make this a pasta recipe worth repeating.
Ingredients
Recipe yields 8 servings
1 lb fresh tomatoes, cut into 1/2-inch pieces
3 oz arugula, washed and stemmed
1 1/3 cups fresh basil
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 garlic clove, minced
3 oz Parmesan cheese
1 lb whole grain pasta or multigrain penne pasta
Black pepper to taste
Helpful how to videos
Directions
Step 1
In a large pot, bring 2 gallons of water to a boil.
Step 2
In a large serving bowl, add tomatoes. Tear arugula and basil into small pieces. Add to the bowl. Add the olive oil, balsamic vinegar and garlic.
Step 3
With a vegetable peeler, shave thick slices of cheese and add to serving bowl. Grate the cheese that is too small to shave and reserve for garnish. Toss well.
Step 4
Cook pasta in the boiling water until al dente. Drain and immediately toss pasta with the tomato mixture until well coated. Serve sprinkled with reserved Parmigiano-Reggiano cheese and black pepper.
Time: 30 minutes
Servings: 8
Calories: 290
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: , 1 cup
Per serving:
calories:290
total fat:8g
sat fat:3g
cholesterol:9mg
sodium:172mg
total carb:47g
fibers:6g
proteins:14g
Thank you!