Linguini with Cherry Tomatoes

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Linguini with Cherry Tomatoes

 

2 pints assorted cherry tomatoes, halved

2 TB fresh basil leaves, chopped

1 TB red wine vinegar

2 TB olive oil

Salt, to taste

Ground black pepper

1 lb. linguini pasta

2 TB Parmesan cheese, grated

 

Combine the cherry tomatoes, basil, red wine vinegar and 1 tablespoon of the

olive oil.

 

Season with salt and pepper.

 

Cook the linguini in a large pot of salted water until it is al denté, about

10 minutes. Drain

the pasta, return it to the pot and immediately toss it with the remaining

olive oil and the

Parmesan cheese.

 

Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta

and serve

immediately.

 

Serves: 4.

 

Nutrition Information:

Per serving = Calories 414, Carbs 70 g, Fat 10 g, Fiber 5 g,

Protein 14 g, Saturated Fat 2 g, Sodium 274 mg.