Fresh From the Garden Tomato Pasta - the title of this recipe says it all! Garlic, onions, tomatoes and basil join rotini pasta and Parmesan cheese in this fresh take on a skillet supper.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups rotini pasta, uncooked
2 cloves garlic, minced
1 medium onion, chopped (about 1-1/2 cups)
1/4 cup Kraft Balsamic Vinaigrette Dressing
4 cups coarsely chopped roma tomatoes (about 12 roma tomatoes)
1/2 cup chopped fresh basil
1/2 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Prepare pasta as directed on package; drain. Keep warm.
Cook garlic and onion in dressing in large non-stick fry pan 2 min. or until softened. Add tomatoes; cook an additional 2 min.
Toss with pasta and remaining ingredients. Serve warm. Serve with grilled chicken, if desired.
Kraft Kitchen Tips!
Leftovers are great for lunch the next day. Serve with sliced leftover chicken breast.
Lots of cherry tomatoes in your garden that you would like to use up? Substitute 4 cups halved cherry tomatoes for the chopped tomatoes.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 350 mg
Carbohydrate 59 g
Fibre 5 g
Sugars 0 g
Protein 15 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.