| Servings | Prep Time |
| 4-6servings | 15minutes |
| Servings | Prep Time |
| 4-6servings | 15minutes |
Ingredients
- 2 pkg (250 g) Cherry Tomatoes halved
- 25 large basil leaves torn
- 1 tsp salt
- 500 g cavatappi or spaghetti
- 1/2 cup olive oil
- 2 cloves Garlic finely grated or pressed
- 1 tbsp lemon zest
- 1 cup Parmigiano-Reggiano cheese grated
- 1/4 cup lemon juice
- pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In bowl, combine tomatoes, basil and salt.
- In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.
- In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in 1/2 cup of the Parmigiano-Reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining Parmigiano-Reggiano. Add pepper to taste.
- Tip from The Canadian Living Test Kitchen: Save the Parmesan rinds. Freeze them in an airtight container, then add to soups, stews, sauces and marinades for extra flavour.
- Extra toppings: Cheese: 1/2 cup crumbled blue or goat cheese or 225 g sliced Brie. Greens: 2 cups packed baby spinach or arugula. Veggies: 1/4 cup thinly sliced sun-dried tomatoes or 1 cup chopped marinated artichokes. Protein: 450 g cooked peeled jumbo shrimp or 1 1/2 cups shredded cooked chicken
- Source: http://www.canadianliving.com/food/quick-and-easy/recipe/lemony-tomato-basil-pasta
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