Cherry Tomato & Basil Penne

Name: Cherry Tomato & Basil Penne
Total time: 25 min
Yield: 6
Ingredients: 1 box (12 oz) Carbe Diem!™ Penne; 1/4 cup olive oil, plus more for serving, if desired; 12 ounces cherry tomatoes; 4 garlic cloves, thinly sliced; 1 teaspoon kosher salt, plus more, if desired; 1/2 teaspoon freshly ground pepper, plus more, if desired; 1/2 teaspoon red pepper flakes, if desired; 1 tablespoon red wine vinegar; 1 cup grated Parmesan or Pecorino cheese; 1 cup whole milk ricotta cheese; 1 cup fresh basil leaves

With fresh, simple ingredients, this recipe combines sweet, juicy cherry tomatoes with aromatic basil and al dente penne, topped with creamy ricotta for a light and refreshing meal.

25 Minutes
6 Servings
22g Net Carbs
340 Calories

Ingredients

1 box (12 oz) Carbe Diem!™ Penne
1/4 cup olive oil, plus more for serving, if desired
12 ounces cherry tomatoes
4 garlic cloves, thinly sliced
1 teaspoon kosher salt, plus more, if desired
1/2 teaspoon freshly ground pepper, plus more, if desired
1/2 teaspoon red pepper flakes, if desired
1 tablespoon red wine vinegar
1 cup grated Parmesan or Pecorino cheese
1 cup whole milk ricotta cheese
1 cup fresh basil leaves

Nutrition

6 Servings Per serving: Calories 340; Total Fat 19g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 730mg; Total Carbohydrate 47g (Dietary Fiber 25g, Sugars 3g); Protein 18g

% Daily Value: Vitamin A 20%; Vitamin C 8%; Calcium 35%; Iron 8%;

Net Carbs = 22 grams

Steps

Bring a large pot of salted water to boil. Cook pasta according to package directions until just under al dente, about 13 to 15 minutes. Drain and reserve ½ cup pasta water. Set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add tomatoes and garlic. Cook, stirring frequently, until tomatoes begin to soften and burst, about 8 minutes, pressing down on them with a spoon if needed. Season with salt, pepper, and red pepper flakes, then add vinegar and cook for 1 minute. Stir in pasta and reserved pasta water and cook until sauce reduces and pasta is fully cooked, about 2 minutes. Stir in Parmesan until melted.
Transfer pasta to a serving bowl and top with ricotta, fresh basil, and a drizzle of olive oil. Serve immediately.

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