Tomato Basil Spaghettini recipe
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Ingredients
- 1 (16 ounce) package uncooked spaghettini 1 (14.5 ounce) can diced tomatoes with garlic 2 fresh tomatoes, chopped 1 cup fresh basil leaves 2 tablespoons minced garlic 2 tablespoons olive oil freshly ground black pepper to taste 1 lemon, juiced 4 ounces soft goat cheese
Nutrition Info
- 297.1 caloriescarbohydrate: 47.2 gcholesterol: 6.5 mgfat: 7.9 gfiber: 4 gprotein: 11 gsaturatedFat: 2.7 gservingSize: -sodium: 305.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Tomato Basil Spaghettini
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
In a blender or food processor, blend the diced tomatoes, fresh tomatoes, basil, garlic, olive oil, and pepper just until chunky.
In a bowl, gently toss the cooked pasta and tomato mixture. Sprinkle lemon juice over the pasta and top with goat cheese just before serving.