CHERRY TOMATO + PESTO PASTA
CHERRY TOMATO: This sweet, portable, low-cal, nutrient rich fruit is packed with vitamins A, C and E and is good for the waistline. At 30 calories a cup, this tiny, carotenoid-rich sphere is an outstanding antioxidant, an immunity booster, and a natural skin protector thanks to lycopene, the plant nutrient that gives tomatoes their vibrant red hue.
CHERRY TOMATO + BASIL PASTA
TIME
25 minutes
INGREDIENTS
1 pound of spaghetti
9 ounces of cherry tomatoes, halved
5 large basil leaves
1/2 cup extra virgin olive oil
3/4 cup freshly grated parmesan cheese, plus more for serving
Himalayan sea salt, according to taste
Freshly ground pepper, according to taste
PREPARATION
Heat water on high until it comes to a roiling boil.
Meanwhile, add 2 tablespoons of olive oil to skillet. Add tomatoes to skillet, placing the cut side down. Add a dash of salt & cook on low until the tomatoes are slightly softened. Add cooking water to tomatoes until a saucy consistency is created. Add whole basil leaves and cook 7 minutes.
Once pasta is al dente, drain, reserving 1 cup of cooking water. Remove basil leaves from tomato sauce. Add pasta and parmesan cheese to tomato sauce. Cook for two additional minutes, adding reserved water as necessary.
Top with parmesan cheese and basil sprigs
+TOMATO: SKIN PROTECTOR, IMMUNITY BOOSTER