Cherry Tomato Pasta

Get boatloads of veggies into your favourite comfort food

A classic Itailian favourite

There are lots of ways to customize this dish but on its own it really is so delicious. It’s an excellent base for a seafood pasta, just add shrimp or clams. Vegetarians can add cubed smoked tofu.

Antioxidants from the tomatoes and vitamins from the greens make this pasta dish guilt free, but if wheat or heavy carbs aren’t in your program there are some tasty alternatives below.



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INGREDIENTS

Makes 2-3 servings

1 package linguini or your favourite pasta

1 pint cherry tomatoes (small basket)

1/2 cup torn basil leaves

3 cloves garlic, minced

1/2 teaspoon fresh ground black pepper

1/4 cup avocado oil + 1 tablespoon for the pan

2 cups baby spinach, arugula or other tender baby greens

1/2 cup shaved parmesan or pecorino cheese

Salt + Pepper to taste


Optional Additions:

Spicy: add red chili flakes to your prep dish, ¼ teaspoon or to taste


DIRECTIONS

  1. Bring large pot of salted water to a boil and cook pasta according to instructions

  2. In prep dish add 1/4 cup oil, pepper, salt to taste, garlic and chilli flakes if using

  3. Heat oil in pan over medium-low heat and add washed cherry tomatoes – if you add whole partially cover the pan with a lid as they will ‘explode’ as the heat up. To avoid this cut them in half and place cut side up in pan

  4. When tomatoes are softened and starting to release juice, add oil + garlic mixture, toss for 1 minute

  5. Add greens to the pan and stir until they are wilted

  6. Add pasta to the pan and toss to coat, then dish onto plates or pasta bowls

  7. Add shaved cheese if using and add another sprinkle of black pepper and drizzle of olive oil if using


ALTERNATIVES + REPLACEMENTS:

Vegan: swap cheese for nutritional yeast flakes

Gluten free: choose whole grain gluten free pasta


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