Bruschetta Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 554 |
| pro | 18 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 94 g |
| fibre | 7 g |
| chol | 8 mg |
| sodium | 707 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 24 |
| vit A | 21 |
| vit C | 38 |
| folate | 80 |
Green beans and garlic bread round out this Italian-inspired dinner.
Ingredients
Preparation
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot.
Meanwhile, chop tomatoes. Chop basil finely. Add tomatoes and basil to pasta. Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper; toss to coat.
Additional information :
Time-saver tip: You can toss 3 cups (750 mL) prepared bruschetta topping with pasta and then sprinkle with cheese.
Tip: For better flavour and texture, buy good-quality Asiago, Romano or real Parmesan (Parmigiano-Reggiano) cheese instead of the variety that's already grated.
- Keywords : Main Course; Dinner; Vegetarian; Boil; Spaghetti; Tomatoes; Basil; Kid-Friendly; Parmesan; Cheese; Red onions;
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