8 oz. uncooked penne pasta
1 T. oil
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained or 4 medium fresh tomatoes, diced
1-2 T. dried basil
1/4 tsp. salt
1/3 c. feta cheese
Cook pasta according to package directions. Meanwhile, in a small skillet saute minced garlic in oil 2-3 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta, return pasta to pot and add tomato mixture. Stir in cheese; heat through.
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Tips: This dish has a lot of flavor and is a great way to use tomatoes from your garden if it's the right time of year. It can be used as a fancy side dish or as a main dish. If you prefer meat in your main dishes, just add hot, cooked chicken when you stir the tomato mixture into the pasta. I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday & Life as MOM's Ultimate Recipe Swap.
Adapted from Taste of Home's 2003 Quick Cooking Annual Recipes
1 comments:
This sounds so simple and delicious! Thanks for linking up at Vegetarian Foodie Fridays!
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