No votes yet
Active time
15 minutes
Total time
20 minutes
4 servings


½ pound penne pasta, preferably whole grain

2 cup red and yellow cherry tomatoes

Basil, shredded

4 tablespoons Parmigiano-Reggiano cheese

Salt and Pepper to taste

Italian dressing:

½ cup lemon juice

2 tablespoons red wine vinegar

⅓ cup extra-virgin olive oil

1 teaspoon oregano or Italian seasoning

  1. Fill a large stockpot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil.
  2. Cook pasta in stock pot until al dente and drain, reserving about ½ cup of the cooking liquid in the pot. Return pasta to the pot and drizzle with a small amount of olive oil
  3. Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
  4. Season with salt and pepper and top with cheese 

Recipe and photo courtesy of Barilla 


Calories: 450
Fat: 24g
Saturated Fat: 6g
Sodium: 100mg
Carbohydrate: 53g
Fiber: 7g
Sugars: 4g
Protein: 15g

Yield: 4 servings

Review this Recipe