Penne Bruschetta Pasta
1 pkg (375 g) whole-wheat penne rigate
625 ml (2 1/2 cups) chopped, ripe on-the-vine tomatoes
125 ml (1/2 cup) chopped sweet or white onion
250 ml (1 cup) loosely packed, chopped fresh basil leaves
125 ml (1/2 cup) loosely packed, chopped fresh parsley
15 ml (1 tbsp) sherry vinegar or balsamic vinegar
2 ml (1/2 tsp) each salt and pepper
4 cloves garlic, finely chopped
15 ml (1 tbsp) extra-virgin olive oil
In a large bowl, toss tomatoes with onion, basil, parsley, vinegar, salt, pepper and garlic. Let stand for at least 10 minutes.
Meanwhile, cook penne according to package directions. Drain well and toss with reserved bruschetta mixture.
Toss mixture with olive oil. Taste and adjust seasonings before serving. Serve warm or at room temperature.
Makes 4 servings.
Nutrition information per serving: 408 calories; 5 g fat (1 g saturated fat); 76 g carbohydrate; 15 g protein; 11 g fibre.
Source: Catelli Healthy Harvest.Suggest a correction