Related recipes: Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Low-Carb, Main Dishes, Pasta, Soy-Free, Summer, Tomatoes, Vegetarian
Make it a Meal
Add these dishes to make a full meal:
Arugula and White Bean Salad with Rosemary Dressing
Split Pea Soup with Herbes de Provence
Wine Pairings
This linguine dish is absolutely the essence of summer! Use only the freshest basil and summer tomatoes for this glorious dish.
Preparation facts
Servings: 6
Yield: 12 cups (2.8L)
Ingredients
5 large tomatoes, chopped (about 5 cups)
2 cloves garlic, minced
2 Tbs (30mL) extra virgin olive oil
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 cup (20g) fresh basil leaves, or more, coarsely chopped
1/2 cup (65g) reduced fat mozzarella cheese
12 oz (340g) linguine, uncooked
1/2 cup (30g) Parmesan or Romano cheese*, freshly grated
Pepper to taste
Directions
Place tomatoes, garlic, olive oil, basil, mozzarrella cheese and salt in a medium-sized bowl and toss to mix. This mixture can rest, covered, for an hour or so; the flavor improves with time.
Cook linguine in a large pot of unsalted water until just al dente. Drain and pour into a serving bowl. Add tomato mixture and toss with linguine. The hot pasta will melt the mozzarrella cheese. Sprinkle grated Parmesan over the top.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
