Real Recipes From Real Home Cooks ®

locavore tomato & lemon pasta bowl

(2 ratings)
Recipe by
Sherri Williams
Crestview, FL

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!

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For locavore tomato & lemon pasta bowl

  • 4 c
    cherry tomatoes, cut in half
  • 1/2 c
    extra virgin olive oil
  • 10 lg
    basil leaves, julieened and extra for serving
  • 1 tsp
    lemon thyme
  • 6
    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

How To Make locavore tomato & lemon pasta bowl

  • 1
    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.
  • 2
    Cook pasta al dente in boiling salted water according to package directions.
  • 3
    Drain pasta well; add pasta and prosciutto to the bowl with the cherry tomatoes. Add the Italian cheese and extra basil leaves; toss well.
  • 4
    Serve in pasta bowls and top with extra cheese.
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