Fresh and Herby Summer Pasta

Here's a light and fresh, herby summer pasta recipe. Made with roasted cherry tomatoes, corn, and basil. Tossed in an olive oil and lemon juice vinaigrette. Enjoy this fresh dish for a wholesome dinner.

Course Entree, Main Dish

Cuisine Italian, nut-free, soy-free

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 310kcal

Author Hannah Sunderani

Ingredients

1 cup cherry tomatoes
1 tbsp avocado oil or other neutral oil
1 packet pasta of choice (500g)
1/3 cup olive oil
1/4 cup lemon juice
1 cup corn
1 cup chickpeas
1/4 cup chives chopped
1/4 cup fresh parsley chopped
1/4 cup mint leaves chopped
1/4 cup basil chopped
1/4 tsp sea salt
1/4 tsp cayenne pepper optional

US Customary - Metric

Instructions

Preheat oven to 200C /400F. Paint cherry tomatoes with avocado oil and bake for 15 mins, or until bright and bursted. Remove from oven and place to the side.
Bring a large pot of water to a boil. Add noodles and cook spaghetti until just al-dente (approx. 5 minutes). Strain noodles.
Transfer noodles back to pot and drizzle with olive oil and lemon juice. Add tomatoes and corn, chickpeas, and chopped chives, parsley, mint and basil. Sprinkle with sea salt and cayenne (optional). Toss to combine.

Notes

Nutritional information is a rough estimate.

Nutrition