Locavore Tomato & Lemon Pasta Bowl

3
Sherri Williams

By
@logansw

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
10 Min

Ingredients

  • 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
  • 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

Step-by-Step

  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.

Printable Recipe Card

About Locavore Tomato & Lemon Pasta Bowl




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