Penne Pasta and Fresh Tomatoes

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

Minutes

Total Time

2:30

Hrs:Mins

Makes

8 to 10

servings

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.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (1 Serving)
  • Calories 265
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 2g,
  • Protein 7g;
Percent Daily Value*:
    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.