Harvest Bruschetta Pasta
Recipe courtesy of CanolaInfo.org.
1/4 cup canola oil
3 cloves garlic, crushed
1 chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1 teaspoon salt
1 pound penne noodles
1 cup crumbled feta cheese
Salt and ground black pepper, to taste
- Slice tomatoes in half, squeeze out all the juice and seeds. Chop tomatoes and place in large bowl. Stir in canola oil and garlic. Add green pepper, onion, basil, oregano and parsley to tomato mixture.
- In a pot, add 1 teaspoon salt to pasta water. Cook pasta, drain and turn into tomato mixture. Add cheese and toss until evenly distributed.
- Season with salt and ground black pepper to taste. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 495; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 10mg; Total Carbs: 74g; Fiber: 7g; Protein: 18g; Sodium: 500mg.
Recipe and photograph courtesy of CanolaInfo.org.