Spaghetti with Tomato and Lemon

I picked up a new cookbook this summer called Simply Delicious Vegetarian and that is where this recipe comes from.  They had such a great photo of it in the cookbook I knew I had to try it. The only substitution I made was using brown rice spaghetti instead of regular pasta. I try to eat gluten free as much as possible so I love using brown rice pasta. The texture and taste is great! This was great the first night but even better the next day as the flavors had more time to meld together.

Here’s the recipe:

Serves 4-6

Prep time 10 minutes

Cooking time 15 minutes

What you need:

2 lb ripe tomatoes

1lb spaghetti (I used brown rice spaghetti)

4 tbsp finely chopped basil + extra leaves to garnish

1/3 extra virgin olive oil

Freshly squeezed juice of 1 lemon

2 cloves garlic finely chopped

Salt and pepper to taste

Blanch the tomatoes in boiling water for 2 minutes. Drain and peel them. Chop coarsely.

Cook the pasta in a large pot of salted boiling water until al dente. Drain well and trasfer to a large serving dish.

Add the tomatoes, basil, oil, lemon juice, and garlic. Season with salt and pepper. Toss well. Garnish with basil and serve hot.

Enjoy!

Let’s Chat!

What’s your favorite healthy pasta dish?