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Quick Summer Pasta

Name: Quick Summer Pasta
Prep time: 15

(5 votes, average: 4.20 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

At this time of year, tomatoes are coming into their own at the greenmarket, as are any number of aromatic fresh herbs such as tarragon, mint, and basil. This Quick Summer Pasta is a...

1 large (about 1 pound) ripe beefsteak tomato
1 clove garlic, chopped
1 cup torn basil leaves, or mix of summer herbs
3 tablespoons extra virgin olive oil
8 ounces whole wheat spaghettini
1 tablespoon freshly grated Parmesan
Sea salt, to taste

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Nutrition Facts

Calories

317 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

44 g

Sugar

2 g

Fiber

2 g

Protein

9 g

Sodium

248 mg

Directions

Bring salted water to boil for the pasta.
Core the tomato and cut into a rough dice. Place into a large bowl and add the garlic, Parmesan cheese, and salt. Mix well. Stir in the herbs.
When the water boils, add the pasta and cook according box instructions for al dente.
Drain the pasta and add it to the tomato mixture. Toss well and serve with some extra cheese.

Chef Tips

I prefer the taste and texture of the thinner whole wheat pastas. Use spaghetti if you can’t find any spaghettini. Tear delicate basil leaves into pieces instead of chopping them – the flavor is better.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.