Meatless Monday: Summer Tomato Pasta

August 5, 2013 at 11:31 am 2 comments

Tomato Penne Pasta


  • 1 lb fresh tomatoes, chopped
  • 3 oz arugula, washed and stemmed
  • 1 1/3 cups fresh basil
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 3 oz parmesan cheese
  • 1 lb whole grain or mixed grain penne pasta
  • Black pepper to taste


  1. In a large pot, bring 2 gallons of water to a boil.
  2. In a large serving bowl, add tomatoes. Tear arugula and basil into small pieces. Add to the bowl. Add the olive oil, balsamic vinegar and garlic.
  3. With a vegetable peeler, shave thick slices of cheese and add to serving bowl. Grate the remaining cheese that is too small for the peeler and save for garnish. Toss well.
  4. Cook pasta in the boiling water until al dente. Drain and toss pasta with the tomato mixture until well coated. Serve sprinkled with remaining parmesan cheese and black pepper.
  5. Makes 8 servings.

Nutrition Information per Serving:

  • Calories: 290
  • Fat: 8g
  • Cholesterol: 9mg
  • Sodium: 172mg
  • Carbohydrates: 47g
  • Fiber: 6g
  • Protein: 14g

Entry filed under: Calories, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

Charles A. Reasner, MD, Named a Best Doctor in San Antonio National Zucchini Day Recipe: Zucchini Parmesan

2 Comments Add your own

  • 1. rachsmith  |  August 5, 2013 at 11:44 am

    Just come across your meatless Monday….we do meatless Sundays. Usually daal….!!

  • 2. Ani D  |  August 5, 2013 at 4:34 pm

    Simply lovely. Love the combination of tomatoes and peppery greens.


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