Vegetarian Tuscan Pasta
Our easy vegetarian Tuscan pasta features fresh tomatoes, olive oil, and basil, making it the perfect light and healthy springtime dish.
Ingredients
- 2 cups penne pasta uncooked
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 3 vine tomatoes diced
- 1 teaspoon Penzeys Tuscan Sunset seasoning
- ¼ cup pasta water reserved
- Salt and pepper to taste
- Fresh basil leaves optional garnish
- Grated parmesan cheese optional garnish
- Crushed red pepper flakes optional garnish
Instructions
- Bring a lightly salted pot of water to a boil. Add penne and cook for 12 to 13 minutes, stirring occasionally.
- In the meantime, heat olive oil in a sauté pan over medium heat until shimmering. Add the garlic and cook for 1 to 2 minutes, or until fragrant.
- Add diced tomatoes and season with salt and pepper. Lower heat and cook down for about 8 to 10 minutes, stirring occasionally.
- Drain the cooked pasta, reserving 1/4 cup of the pasta water. Set aside.
- Add Penzeys Tuscan Sunset seasoning and pasta water to the tomatoes. Stir to combine and cook for another 2 minutes.
- Remove the sauce from heat and stir in the cooked pasta. Add fresh basil leaves if desired.
- Serve hot with an optional sprinkle of grated parmesan cheese and red pepper flakes.
Nutrition
Calories: 345kcal | Carbohydrates: 62g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 12mg | Potassium: 471mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1036IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg
