Penne Pasta and Fresh Tomatoes

Got fresh garden tomatoes? Here's the pasta dish in which to use them. It's dressed with a light vinaigrette starring fresh basil, lemon and garlic.

Prep Time: 15 min
Total Time: 2 hours 30 min
Makes: 8 to 10 servings

(10 ratings)

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Pasta and Tomatoes
3	cups uncooked penne pasta (12 ounces)
1	medium red tomato, cut into wedges
1	medium yellow tomato, cut into wedges
1/4	cup freshly shredded Parmesan cheese
Lemon-Basil Vinaigrette
1/3	cup olive or vegetable oil
1/4	cup chopped fresh basil leaves
3	tablespoons lemon juice
1	teaspoon chopped fresh garlic
1/2	teaspoon salt

1.	Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
2.	In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
3.	Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.

Special Touch

Garnish with fresh basil and Parmesan cheese curls. To make curls, carefully peel curls from a wedge of Parmesan using a vegetable peeler.

Nutrition Information:

1 Serving: Calories 265 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars ncg); Protein 7g Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 6%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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