Pasta con Limone e Pomodoro

Pasta con Limone e Pomodoro is a vibrant and zesty Italian dish that combines the freshness of tomatoes with the bright notes of lemon, all wrapped around perfectly cooked pasta. It's a quick and delightful supper that celebrates simple ingredients while being completely dairy-free.

Ingredients

• Spaghetti - 160 grams
• Cherry tomatoes - 250 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Lemon - 1, zested and juiced
• Fresh basil leaves - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Crushed red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they begin to soften and release their juices.
4. Stir in the lemon zest and lemon juice, and season with salt, black pepper, and crushed red pepper flakes if using. Cook for an additional 2 minutes.
5. Once the spaghetti is done, reserve about 1/2 cup of pasta water, then drain the spaghetti and add it to the skillet with the tomato mixture.
6. Toss the pasta with the sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
7. Remove from heat and stir in the chopped fresh basil. Adjust seasoning if necessary.
8. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from cherry tomatoes, promoting heart health.
• High in vitamin C from lemon, supporting the immune system.

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