Fresh tomato basil pasta recipe bruschetta style, made with juicy heirloom tomatoes, garlic, zesty lemon and fragrant basil.
Lemony pasta with fresh tomatoes and basil!
Probably the easiest pasta you’ll ever make. The only thing that requires cooking here are the noodles to a perfect al dente texture. While that’s simmering away you’ll just need to chop your tomatoes, nicely slice your basil into a chifonade and grate the garlic.
This Fresh Tomato Basil Pasta Is Everything!
P.S. Friends, resist the temptation to add the kitchen sink to this dish. If you want extra little morsels of goodness in there just serve some steamed asparagus or broccoli on the side. The fresh heirloom tomato sauce coating the noodles delivers a divine summery flavor throughout, trust me, it will blow your mind if you use the right tomatoes. It simply isn’t the same once you start adding things.
How To Make Fresh Tomato Basil Pasta:
P.S. If you make this recipe please come back to rate it, and tag it with #VeggieSociety on Instagram!
Fresh Tomato Basil Pasta
Ingredients
- 1 lb heirloom tomatoes (mixed colors)
- 4 cloves garlic -grated
- 1 lemon
- 10 leaves basil +more to taste
- 2 tbsp extra virgin olive oil (omit on a WFPB diet)
- 3/4 lb whole grain pasta (angel hair, spaghetti & linguine work best)
Instructions
- Bring a large pot of water to a rolling boil. Add a good pinch of salt and stir in the pasta. Cook until al dente according to the directions on the package. Drain well and rinse with cold water.
- Meanwhile rinse and chop your heirloom tomatoes into small dice. Add them to a large bowl together with all the juices. Grate the garlic cloves over the top and squeeze the juice from half a lemon. Season with pinch of sea salt.
- Add the rinsed pasta to the bowl with the tomatoes and toss to coat well. Add the olive oil at this point or leave it out for an oil-free meal.
- Taste and add more lemon juice and sea salt at this time if needed. Sprinkle with the fresh basil and serve.
Notes
- the olive oil in the recipe is totally optional, simply use extra lemon juice to replace it. I know many of you haven’t transitioned to 100% WFPB oil-free diet so you’ll still see me list olive oil in the ingredients at times. Learn to use less and less of it and you’ll enjoy food even more the way nature intended and your body will thrive.
Nutrition
Vegan Pasta:
Italian Veggie Pasta Salad
Creamy Roasted Pepper Pasta Sauce
Vegan Alfredo Sauce
Jackie
June 26, 2018 at 11:42 pmMy new favorite summer meal. I knew I wanted to try this recipe as soon as I saw the photo. Perfect summery flavors, easy, simple and refreshing, everything your body craves in the middle of summer. Most of my tomatoes this summer will be used this way.