This dish tastes especially fresh when using refrigerated pasta and tomatoes from the garden!
serves 4 ( 9 points +)
- 1 ( 9 oz) package refrigerated fresh fettuccini or linguini
- 2 T. olive oil
- 3 garlic cloves, crushed
- 4 c. grape tomatoes
- 1/2 tsp. salt
- 1 c. fresh basil leaves, torn
- 1/4 tsp. black pepper
- 2 oz. Parmesan or Romano cheese, shaved
Cook pasta according to package, omitting fat.
Drain and place in a large bowl.
Meanwhile, heat oil in a large nonstick skillet. Add garlic and cook 1 minute. Add tomatoes and salt; cover and cook 4-5 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta. Toss to coat. Top with cheese.