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Pasta Estivi

Recipe Image

This linguine dish is absolutely the essence of summer! Use only the freshest basil and summer tomatoes for this glorious dish.

Preparation facts

Servings: 6

Yield: 12 cups (2.8L)

Ingredients

5 large tomatoes, chopped (about 5 cups)

2 cloves garlic, chopped

2 Tbs (30mL) extra virgin olive oil

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 cup (20g) fresh basil leaves, or more, coarsely chopped

1/2 cup (65g) reduced fat mozzarella cheese

12 oz (340g) linguine, uncooked

1/2 cup (30g) Parmesan or Romano cheese*, freshly grated

Pepper to taste

Directions

Place tomatoes, garlic, olive oil, basil, mozzarrella cheese and salt in a medium-sized bowl and toss to mix. This mixture can rest, covered, for an hour or so; the flavour improves with time.

Cook linguine in a large pot of unsalted water until just al dente. Drain and pour into a serving bowl. Add tomato mixture and toss with linguine. The hot pasta will melt the mozzarrella cheese. Sprinkle grated Parmesan over the top.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving
Calories 294
Calories from Fat 85 (29%)
% Daily Value*
15%Total Fat 10g
16%Saturated Fat 3.3g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.6g
5%Cholesterol 14mg
16%Sodium 396mg
7%Potassium 241mg
13%Total Carbohydrate 39g
8%Dietary Fiber 1.9g
Sugars 2g
Sugar Alcohols 0g
25%Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.