locavore tomato & lemon pasta bowl
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!
prep time
15 Min
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 4 cups cherry tomatoes, cut in half
- 1/2 cup extra virgin olive oil
- 10 large basil leaves, julieened and extra for serving
- 1 teaspoon lemon thyme
- 6 - garlic cloves, grated
- - zest of 1 large lemon
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon rosemary sea salt
- 1/2 teaspoon course ground black pepper
- 12 ounces dried thin spaghetti
- 2 ounces prosciutto, thinly sliced and torn
- 1 1/2 cups shave italian cheese blend, extra for serving
How To Make locavore tomato & lemon pasta bowl
-
Step 1Combine 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.
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Step 2Cook pasta al dente in boiling salted water according to package directions.
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Step 3Drain pasta well; add pasta and prosciutto to the bowl with the cherry tomatoes. Add the Italian cheese and extra basil leaves; toss well.
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Step 4Serve in pasta bowls and top with extra cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#tomatoes
Keyword:
#Basil
Keyword:
#veggies
Keyword:
#herbs
Keyword:
#proscuitto
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