Locavore Tomato & Lemon Pasta Bowl

Sherri Williams


There is nothing better in the summer than fresh produce picked up from your local farmers market. These cherry tomatoes were so sweet, juicy & tasty. The fresh herbs took this recipe over the top. This recipe is simplicity at it's best. Nothing fancy just gosh darn DELICIOUS!

pinch tips: Perfect Pasta Every Time





15 Min


10 Min


4 c
cherry tomatoes, cut in half
1/2 c
extra virgin olive oil
10 large
basil leaves, julieened and extra for serving
1 tsp
lemon thyme
garlic cloves, grated
zest of 1 large lemon
1/2 tsp
crushed red pepper flakes
1 tsp
rosemary sea salt
1/2 tsp
course ground black pepper
12 oz
dried thin spaghetti
2 oz
prosciutto, thinly sliced and torn
1 1/2 c
shave italian cheese blend, extra for serving

Directions Step-By-Step

Combine tomatoes, olive oil, basil, lemon thyme, lemon zest, garlic, red pepper flakes, sea salt and black pepper in a a large bowl. Cover and allow tomatoes to marinate at room temperature for 4 hours.
Cook pasta al dente in boiling salted water according to package directions.
Drain pasta well; add pasta and prosciutto to the bowl with the cherry tomatoes. Add the Italian cheese and extra basil leaves; toss well.
Serve in pasta bowls and top with extra cheese.

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, For Kids, Healthy