Monday, September 6, 2010

Pasta with Fresh Tomato Basil Sauce

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.

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