Lemon-Basil Pasta with Tomatoes

Here’s a fresh, easy pasta for summer!

8 ounces whole-wheat fusilli or other spiral-shaped pasta

Juice and zest of 1 lemon

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh basil, tightly packed

2 teaspoons chopped fresh parsley

½ teaspoon salt

Freshly ground pepper

2 cups chopped fresh tomatoes

2 tablespoons walnut pieces, finely ground

1 tablespoon raw sunflower seeds, finely ground

Fresh basil or parsley sprig

1.    Cook the pasta in a large pot of boiling, salted water according to package directions until al dente.

2.    Meanwhile, whisk together lemon juice and zest, oil, basil, parsley, ¼ teaspoon salt and pepper to taste in bowl.  Stir in tomatoes.  Mix ground walnuts and sunflower seeds and remaining ¼ teaspoon salt in a separate bowl.

3.    Drain the pasta; place in serving bowl.  Toss with the nut mixture.  Stir the lemon-oil sauce again; mix into the pasta.  Garnish with a sprig of fresh basil or parsley.  Makes 4 servings. 

Per serving:  310 calories, 11g fat (1g sat.), 0mg cholesterol, 47g carb, 11g protein, 301mg sodium, 6g fiber

From the Chicago Tribune

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