Meatless Monday: Bruschetta Pasta

Ticking all the boxes for Monday dinner requirements, this dish is a total winner. It’s easy as anything; it’s light; it’s full of flavor; it’s kid-friendly; and it’s FAST. Plus, you could easily turn this into a non-meatless dish by adding grilled chicken or quick-seared shrimp, so it’s also totally modifiable, which adds bonus points! Who doesn’t love bruschetta? A perfect combination of acidic tomato, earthy basil, sweet balsamic, a punch of garlic – another example of ticking all the boxes, right? And pasta… DUH. Here you go.

WHAT YOU NEEDbruschpasta3
* 3T balsamic vinegar
* 2t minced garlic
* 1-2 shallots, minced
* 3-4 large Roma tomatoes, seeded and diced
* big pile of fresh basil leaves (~1/2C tightly packed), sliced into ribbons
* lemon pepper
* 1lb wide noodle pasta (like fettuccini, tagliatelle, etc.)
* 1/4C olive oil
* freshly grated Parmesan cheese for serving

WHAT TO DO
Heat a large pot of salted water and bring to a boil. Cook the pasta to al dente according to package instructions (approximately 6-8 minutes usually).

While the water is coming to a boil and the pasta is cooking, dice and mince and slice everything else.

Add the balsamic vinegar, minced garlic, and minced shallots to a large serving bowl. Let it sit for a bit to allow the flavors to come together a bit. Add the tomatoes, basil, and lemon pepper. Mix carefully to combine, and then let it sit and marinate a bit while the pasta finishes cooking.

As soon as the pasta’s ready, drain it and add it directly to the serving dish. Pour the olive oil over it, and then carefully mix everything together until the noodles are all coated and everything is well blended. Serve topped with freshly grated Parmesan and enjoy!

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