Wednesday, June 13, 2012

"Summer Pasta"

I adapted this recipe from the Barefoot Contessa. Mine is Gluten-Free, Vegan. :-)
1-lb. corn spaghetti
Cherry or grape tomatoes, halved
16 large basil leaves chopped
Garlic, about 4 cloves
Olive oil
1/2 lemon (you could omit this, and jut use some of the pasta water)
1 cup "Parmesan" (equal parts almond meal and nutritional yeast, plus salt)

Cut the tomatoes in half, place in the bottom of a large bowl. Add garlic, olive oil and salt. Let marinate while you cook the pasta, about 8 minutes. Drain pasta, and add to the bowl. Toss with basil, "Parmesan", lemon juice (or pasta water), and salt and pepper to taste.

It is a lovely summer meal with melon or smoothies. :-)

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