Festival Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.9
- Total Fat: 9.5 g
- Cholesterol: 39.4 mg
- Sodium: 1,801.6 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.0 g
- Protein: 7.6 g
View full nutritional breakdown of Festival Pasta calories by ingredient
Introduction
delicious and easy pasta dish for summer delicious and easy pasta dish for summerNumber of Servings: 4
Ingredients
-
1 box spinach pasta
2 tablespoon olive oil
2 cloves garlic (sliced thin)
4 leaves of fresh basil
1 cup cherry tomatoes (roasted with 1 tablespoon of olive oil)
2 tablespoons Parmesan Cheese (grated)
24 pine nuts ( toasted)
Directions
Pre-heat oven to 400 degrees
In a large pasta pot fill with water and add 1 tbsp salt and bring to a boil
On a cookie sheet spread 1 cup washed cherry tomatoes,and basil coarsely torn. Add 2 tablespoons olive oil to this mixture and coat all ingredients well with the olive oil. Place mixture in oven for 10-15 minutes. Tomatoes will begin to pop and impart a very nice flavored juice.
In a small teflon pan toast pine nuts until just light brown ( takes about 8 minutes on a medium high burner) and set aside.
Once water comes to boil add pasta and cook until al dente ( to the tooth) and drain.
Once tomatoes are done, in a large bowl place pasta,tomato and basil mixture , toasted pine nuts and sprinkle parmesagna cheese.
Toss lightly and serve.
The cheese will add the salt that you would normally need, and the salt in the pasta water will flavor the pasta.
This is a nice light meal for the summer. The pine nuts can be deleted from the recipe and you could always add a different type of nut or uncooked zucchini cut into small cubes for a nice crunch.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBYCINCOTTI.
In a large pasta pot fill with water and add 1 tbsp salt and bring to a boil
On a cookie sheet spread 1 cup washed cherry tomatoes,and basil coarsely torn. Add 2 tablespoons olive oil to this mixture and coat all ingredients well with the olive oil. Place mixture in oven for 10-15 minutes. Tomatoes will begin to pop and impart a very nice flavored juice.
In a small teflon pan toast pine nuts until just light brown ( takes about 8 minutes on a medium high burner) and set aside.
Once water comes to boil add pasta and cook until al dente ( to the tooth) and drain.
Once tomatoes are done, in a large bowl place pasta,tomato and basil mixture , toasted pine nuts and sprinkle parmesagna cheese.
Toss lightly and serve.
The cheese will add the salt that you would normally need, and the salt in the pasta water will flavor the pasta.
This is a nice light meal for the summer. The pine nuts can be deleted from the recipe and you could always add a different type of nut or uncooked zucchini cut into small cubes for a nice crunch.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBBYCINCOTTI.