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day 22 lunch: Fresh tomato basil pasta with lemon and garlic

2/9/2017

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Picture
Ingredients:
12 oz. penne pasta (gf if desired)
4 large ripe tomatoes
1-2 cloves garlic, minced
1 shallot
3/4 cup fresh basil
Juice from 1-2 lemons
2 tsp. olive oil
Salt to taste
Optional: capers, pine nuts, etc

Directions: 


Cook pasta according to package directions, leaving al dente.
While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
Roughly chop or chiffonade basil.  Set aside.
When pasta is done cooking, drain, and immediately add to bowl. Stir.
Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.

RECIPE: www.thegardengrazer.com 
​

Source: The Garden Grazer

http://www.thegardengrazer.com/2015/08/fresh-tomato-basil-pasta-with-lemon.html


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