Sunday, April 19, 2009

Garlicky Pasta with Fresh Tomatoes and Basil

I needed a quick dinner and this recipe fit the bill!

Cook 6 ounces of pasta according to package directions - shapes that work well for this recipe include campanella, orecchiette, fusilli or shells - I chose fusilli from Whole Foods' brand. Drain and set aside.

In a saucepan, heat 1 and 1/2 tablespoons olive oil over medium-high heat. Add 1 large minced garlic clove and cook 30 seconds. Add 2 and 1/2 cups chopped plum tomato and cook 2 minutes.

Stir in the cooked pasta (about 3 cups), 2 tablespoons chopped basil, 2 tablespoons shredded vegan cheese (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. salt and 1/8 tsp. black pepper. Toss to coat.

1 and 1/3 cups is 310 calories - you'll have about 3 servings.

plum tomato $2.13
fusilli pasta $1.99
basil $2.99
vegan cheese $3.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance