This delicious European-Italian nuts and soy free lunch of whole wheat penne pasta and fresh cherry tomatoes is sure to tantalize your taste buds!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 32 mins – easy
🍽 4 servings – 187 kcal per serving
- 1 Ib whole wheat penne
- 3 tbsp olive oil
- 3 cloves garlic
- 1½ cups cherry tomatoes
- 2 tbsp basil
- 1 tsp chili pepper flakes
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ cup Parmesan cheese
- 1 knife
- 1 grater
- 1 saucepan
- 1 peeler
- 1 pan
- 1 spoon
- 1 colander
- 1 serving plate
Peel and mince the garlic.
Peel the cherry tomatoes with a peeler, then cut them in half.
Chop the basil.
Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil.
Grate the parmesan cheese with a grater.
Add the whole wheat penne and half a tsp of salt to the saucepan. Cook for 10 minutes, then remove from the heat.
Drain the cooked penne in a colander.
Drizzle olive oil over a pan and turn on the heat. Add the minced garlic and chili pepper flakes to the pan and cook for 3 minutes. Then remove from the heat. Add the drained penne, cherry tomato halves, chopped basil, a quarter tsp of salt, and a quarter tsp of black pepper. Mix the ingredients with a spoon until well combined.
Transfer to a serving plate and sprinkle the grated parmesan cheese on top.
It’s ready to be served !