Take the opportunity that August brings by enjoying foods fresh from the garden. Quickly broiling or roasting tomatoes in a toaster oven heightens their juicy richness without heating up the kitchen. Serve with steamed broccoli.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Pesto:
Method
Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Thread tomatoes onto skewers. In small bowl, whisk together vinegar, oil, salt and pepper; brush over tomatoes. Place on foil-lined pan; broil, turning once, until softened, split and slightly browned, about 4 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and return to pot. Add pesto and tomatoes; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 968 mg
- Protein 23 g
- Calories 753.0
- Total fat 33 g
- Cholesterol 10 mg
- Saturated fat 6 g
- Total carbohydrate 93 g
%RDI
- Iron 34.0
- Folate 84.0
- Calcium 22.0
- Vitamin A 14.0
- Vitamin C 27.0
