PENNE PASTA AND FRESH TOMATOES

Penne Pasta and Fresh Tomatoes image

Got fresh garden tomatoes? Here's the pasta dish in which to use them. It's dressed with a light vinaigrette starring fresh basil, lemon and garlic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups uncooked penne pasta (12 ounces)
1 medium red tomato, cut into wedges
1 medium yellow tomato, cut into wedges
1/4 cup freshly shredded Parmesan cheese
1/3 cup olive or vegetable oil
1/4 cup chopped fresh basil leaves
3 tablespoons lemon juice
1 teaspoon chopped fresh garlic
1/2 teaspoon salt

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.

Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg