End-Of-The-Summer Tomato, Basil and Feta Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I decided to put the last of the wonderful Roma tomatoes from our garden to good use. This was a totally impromptu vegetarian pasta dish, thrown together from the ingredients I happened to have on hand last night Ingredients:
1/4 cup extra virgin olive oil |
1 cup vegetable broth |
4 garlic cloves, chopped |
1/2 teaspoon italian seasoning |
1/4 teaspoon crushed red pepper flakes |
10 roma tomatoes, chopped |
1 lb whole wheat penne |
3/4 cup feta cheese |
15 basil leaves, shreadded |
Directions:
1. Cook pasta according to package directions.
2. Heat olive oil in a large pan over medium heat. Add choped garlic and crushed red pepper, and saute 3-5 minutes until fragrant.
3. Add dried Italian seasoning and vegetable broth.
4. Just before the broth begins to boil, add the chopped fresh tomatoes and stir.
5. Drain whole wheat penne, and toss into pan with the broth and tomatoes.
6. Toss pasta with the feta cheese and basil and serve.
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