Lemony Tomato Basil Pasta
Delicious summer pasta from the Canadian Living Test Kitchen, they say the secret to this super light and fresh dish is the cooking liquid! It’s starchy and flavorful and will help coat the noodles.
  • CourseMain Course
  • CuisineItalian
Servings Prep Time
4-6servings 15minutes
Servings Prep Time
4-6servings 15minutes
  1. In bowl, combine tomatoes, basil and salt.
  2. In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.
  3. 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.
  4. 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.
  5. 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
  6. Source: http://www.canadianliving.com/food/quick-and-easy/recipe/lemony-tomato-basil-pasta