Garden Tomato Pasta Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, wagon wheel
|
* |
| 1 | cup |
basil
fresh |
*
|
| 12 | large |
italian plum (roma) tomatoes
|
|
| 3 | tablespoons |
olive oil
|
|
| 3 | large |
garlic cloves
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, wagon wheel
|
* |
| 237 | ml |
basil
fresh |
*
|
| 12 | large |
italian plum (roma) tomatoes
|
|
| 45 | ml |
olive oil
|
|
| 3 | large |
garlic cloves
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
Directions
Cook pasta according to package directions.
Coarsely chop basil.
Peel and seed tomatoes, then coarsely chop.
Mince garlic.
Heat oil in a large skillet over medium heat.
Add tomatoes, salt, pepper and garlic to skillet; cook covered until thickened, about 8 min.
Do not overcook.
Add basil leaves to sauce; stir to heat through.
Pour over pasta; mix to combine.
May be served hot or chilled.
