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