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Linguine with Marinated Tomato and Basil Recipe

Tired of pasta weighted down by sauce? Opt for Linda Nichols' nutritious toss-up of marinated tomatoes, linguine and cheese. "This recipe comes from my husband's sister, Allison, and is in our family cookbook. It is one of our favorite summer meals," she says from Atlantic, Iowa. "The leftovers make a great cold pasta salad."
TOTAL TIME: Prep: 15 min. + standing YIELD:8 servings

Ingredients

  • 6 plum tomatoes, diced
  • 3/4 cup shredded part-skim mozzarella
  • 3/4 cup chopped fresh basil
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (16 ounces) linguine
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. In a large bowl, combine the first seven ingredients; toss to coat. Let stand at room temperature for 1 hour. Meanwhile, prepare linguine according to package directions; drain. Add to the tomato mixture; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 8 servings.

Nutritional Facts

1 cup: 321 calories, 9g fat (2g saturated fat), 9mg cholesterol, 403mg sodium, 48g carbohydrate (0g sugars, 4g fiber), 12g protein Diabetic Exchanges: 3 starch, 1 vegetable, 1 fat.

Reviews for Linguine with Marinated Tomato and Basil

Sort By :
MY REVIEW
blodgs34
Reviewed Aug. 28, 2010

"Easy and delicious! The perfect meal for those hot summer nights out on the patio. Try it, you will not be disappointed."

MY REVIEW
dsm
Reviewed Jun. 29, 2008

"I recently cut out recipes from old issues, and this was one of them. Wish I had found it sooner! It is delicious! My whole family loved it, even my 5-year-old grandson."

MY REVIEW
lmurphy
Reviewed Mar. 10, 2008

"Easy and delicious. I will definately make this again."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.