½ pound penne pasta, preferably whole grain
2 cup red and yellow cherry tomatoes
4 tablespoons Parmigiano-Reggiano cheese
Salt and Pepper to taste
½ cup lemon juice
2 tablespoons red wine vinegar
⅓ cup extra-virgin olive oil
1 teaspoon oregano or Italian seasoning
- 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.
- 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
- Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
- Season with salt and pepper and top with cheese
Recipe and photo courtesy of Barilla
Saturated Fat: 6g