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Quick Summer Pasta + Giveaway


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  • Yield: 3-4 servings 1x

Description

This pasta dish is summer at its very finest. It comes together as fast as water boils and pasta cooks. Aside from a bit of chopping, leave the vegetables just as they are—uncooked.


Ingredients

Scale
  • 8 oz. pasta
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter
  • 1/2 lemon, juiced
  • freshly cracked salt and pepper to taste
  • 1 1/2 c. cherry tomatoes
  • 1/4 c. red onion
  • handful fresh basil
  • parmesan cheese

Instructions

  1. Boil pasta in heavily salted water according to package instructions.
  2. While pasta cooks, cut tomatoes in half, dice onion, and chiffonade basil.
  3. Drain pasta leaving a tiny bit of water left in the pan (about 2 tablespoons).
  4. Add in olive oil, butter, and lemon. Stir. Add plenty of salt to taste. Taste and adjust accordingly. Finish off with a crack of pepper.
  5. Toss with tomatoes, onion, basil, and parmesan. Serve immediately.
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