COOK THE COVER
lemony tomato basil pasta
Sweet summer flavours come to the fore in this simple recipe that can be easily changed up by adding your favourite ingredients, like those pictured here.
L E M O N Y T O M AT O B A S I L PA STA
BY JENNIFER DANTER & THE TEST KITCHEN
Hands-on time: 15 minutes Total time: 30 minutes Makes: 4 to 6 servings
The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles. 2 25 1 tsp 500 g ½ cup 2 1 tbsp 1 cup ¼ cup
TESTED TILL PERFECT
pkg (each 250 g) mixed cherry tomatoes, halved large basil leaves, torn salt cavatappi or spaghetti olive oil cloves garlic, finely grated or pressed lemon zest grated ParmigianoReggiano cheese lemon juice pepper
In bowl, combine tomatoes, basil and salt. In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside. In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in ½ cup of the Parmigiano-Reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining ParmigianoReggiano. Add pepper to taste. PER EACH OF 6 SERVINGS: about 528 cal, 14 g pro, 23 g total fat (5 g sat. fat), 69 g carb (3 g dietary fibre, 5 g sugar), 12 mg chol, 534 mg sodium, 44 mg potassium. % RDI: 13% calcium, 18% iron, 13% vit A, 50% vit C, 45% folate.
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