The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.
- Prep time 15 minutes
- Total time 30 minutes
- 2 pkg (each 250 g) cherry tomatoes , halved
- 25 large basil leaves , torn
- 1 teaspoon salt
- 500 g cavatappi or spaghetti
- 1/2 cup olive oil
- 2 cloves garlic , finely grated or pressed
- 1 tablespoon lemon zest
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup lemon juice
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 Test Kitchen: Save the Parmesan rinds. Freeze them in an airtight container, then add to soups, stews, sauces and marinades for extra flavour.
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
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 534 mg
- Sugars 5 g
- Protein 14 g
- Calories 528
- Total fat 23 g
- Potassium 44 mg
- Cholesterol 12 mg
- Saturated fat 5 g
- Total carbohydrate 69 g
- Iron 18
- Folate 45
- Calcium 13
- Vitamin A 13
- Vitamin C 50