I recently received my third batch of juicy tomatoes fresh from the garden. Not my garden, mind you. I have yet to turn my thumb green but my friends seem to have no problem getting vegetables to grow. I'm happy to share in the harvest! If you find yourself with more tomatoes than you're able to bottle try this tasty yet healthy recipe. It's quickly become a family favorite and it doesn't even use a cream-based sauce!
Linguine with Fresh TomatoesI did find with this recipe that by the time you toss everything together the pasta cools a bit so you may need to reheat it a little before serving. But this is truly and easy, healthy, and totally full-of-flavor recipe the whole family will love (even if the kids pick out the tomatoes).
8 ounces uncooked linguine pasta (or your favorite type of pasta)
3 medium tomatoes, chopped (or lots of those yummy yellow and red cherry tomatoes!)
6 green onions, sliced
1/2 c grated Parmesan cheese
1/4 c minced fresh basil (or about 1 tsp dried)
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2-3 T olive oil
Cook pasta according to package directions. Meanwhile combine tomatoes, onions, Parmesan cheese, basil, garlic, salt, and pepper in large bowl. Drain pasta and toss with olive oil. Add to tomato mixture and toss to coat. Note: If using dried basil I would prepare the tomato mixture before the pasta so the basil has a little time to soften and add its flavor to the mix.

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