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Penne With Tomato & Basil Mignonette

Italian.Chef's picture
Ingredients
  Pine nuts 2 Tablespoon
  Basil mignonette dressing 4 Tablespoon
  Dry penne pasta/Other small tube-shaped pasta, such as pennette or mostaccioli 8 Ounce
  Tomatoes 12 Ounce, seeded and chopped (2 Large Pieces)
  Salt To Taste
  Fresh basil sprig 2
Directions

Stir pine nuts in a small frying pan over medium-low heat until lightly browned (about 3 minutes).
Set nuts aside.
Prepare Basil Mignonette Dressing and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
In a large bowl, lightly mix pasta, dressing, and tomatoes; season to taste with salt, if desired.
Let stand at room temperature for about 15 minutes.
Mix lightly; sprinkle with pine nuts and garnish with basil sprigs.

Recipe Summary

Method: 
Boiled
Ingredient: 
Tomato

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1320 Calories from Fat 534

% Daily Value*

Total Fat 63 g97%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 698.1 mg29.1%

Total Carbohydrates 177 g59.1%

Dietary Fiber 25.2 g100.9%

Sugars 26 g

Protein 39 g78.3%

Vitamin A 59% Vitamin C 73%

Calcium 4.3% Iron 36.9%

*Based on a 2000 Calorie diet

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Penne With Tomato & Basil Mignonette Recipe