Simple Tomato Basil Pasta
Tomatoes and basil are a match made in heaven. This recipe highlights that classic pairing with a light twist: protein-rich chickpea spaghetti tossed in a fresh roasted cherry tomato sauce with fragrant herbs.
Course:
Dinner
Dinner
Cuisine:
Italian
Italian
Keyword:
basil, healthy pasta, pasta, tomato, tomato and basil
basil, healthy pasta, pasta, tomato, tomato and basil
Servings:
4
4
Calories:
309
kcal
309
kcal
Author:
Chelsea Gough
Chelsea Gough
Ingredients
-
7
ounces
dry chickpea spaghetti -
2
tbsp
extra-virgin olive oil -
4 to 8
cups
cherry tomatoes -
1
tbsp
champagne vinegar -
1
cup
torn basil -
1/4
cup
fresh oregano -
Salt and pepper to taste
(optional)
Instructions
-
Cook the pasta in a large saucepan according to the package directions. Drain when done and set aside.
-
In a large shallow pan, warm the olive oil over medium heat. Add the cherry tomatoes and roast gently, stirring occasionally, until they burst and release juices, forming a creamy sauce—about 15 to 20 minutes.
-
Stir in the champagne vinegar, then add the torn basil and fresh oregano. Cook a few minutes more to wilt the herbs and meld the flavors.
-
Add the cooked and drained pasta to the pan and toss gently to coat it in the tomato-herb sauce. Season with salt and pepper to taste and serve warm.
Notes
Short on time? Use a high-quality store-bought marinara to speed things up.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
36
g
|
Protein:
26
g
|
Fat:
12
g
|
Fiber:
9
g
|
Sugar:
16
g
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