Related recipes: Cheese,
Corn-Free, Dairy Foods, Egg-Free,
Garlic, Herbs, Low-Carb,
Main Dishes, Pasta, Soy-Free,
Summer, Tomatoes, Vegetarian
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, minced
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
flavor 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