Easy Summer Pasta
A quick and easy summer pasta dinner, this meal is ready in the time it takes pasta to cook. With stone fruit, tomatoes, greens, and basil.
Servings 4 people
Calories 435kcal
Ingredients
- 250 grams (3 ½ cups) short pasta
- 300 grams (2 cups) cherry tomatoes halved
- 240 grams (1 ⅓ cups) big white beans 400g (13.5 oz.) can, drained and rinsed
- 6 apricots or 3-4 nectarines or peaches, halved and sliced
- 50 grams (1 ½ cups) spinach or rucola
- 3 tablespoons olive oil
- Juice of a lemon ~3 tablespoons
- Zest of a lemon
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- Big handful fresh basil roughly torn
Instructions
- Cook the pasta in well-salted water according to package instructions. When cooked, drain but don't rinse.250 grams (3 ½ cups) short pasta
- Add the hot pasta to a large mixing bowl with the tomatoes, beans, fruit, spinach, olive oil, lemon juice and zest, salt, and pepper. Mix well to combine.300 grams (2 cups) cherry tomatoes, 240 grams (1 ⅓ cups) big white beans, 6 apricots, 50 grams (1 ½ cups) spinach or rucola, 3 tablespoons olive oil, Juice of a lemon, Zest of a lemon, ½ teaspoon sea salt, ½ teaspoon black pepper
- Stir in the basil and taste for seasoning. Add more salt or a splash of vinegar if needed.Big handful fresh basil
- Serve at room temperature or refrigerate for up to three days.
Nutrition
Serving: 1 | Calories: 435kcal | Carbohydrates: 65g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 317mg | Potassium: 709mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2551IU | Vitamin C: 26mg | Calcium: 83mg | Iron: 3mg