Quick Summer Pasta- cook for your life- anti-cancer recipes

Quick Summer Pasta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 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

Nutrition Facts


317 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


44 g


2 g


2 g


9 g


248 mg


  1. Bring salted water to boil for the pasta.
  2. 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.
  3. When the water boils, add the pasta and cook according box instructions for al dente.
  4. 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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