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Penne Pasta and Fresh Tomatoes

Penne Pasta and Fresh Tomatoes
  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 8
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.
Updated November 6, 2006

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
2g
0%
Cholesterol
0mg
0%
Sodium
210mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
2g
0%
Protein
7g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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