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 hr 30 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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