Tomato Tofu Basil Pasta
Prepare recipe as directed, stirring in 1 lb.
Recipe Summary Tomato Tofu Basil Pasta
Healthy, easy, and light, this pasta is a great summer evening treat!Ingredients | Tomato Basil Pasta4 cups whole wheat penne pasta¼ cup olive oil2 cloves garlic, crushed1 cup extra-firm tofu cubes3 cups grape tomatoes, halved½ cup grated Parmigiano-Reggiano cheese¼ cup chopped fresh basilsalt and ground black pepper to tasteDirectionsBring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.Info | Tomato Basil Pastaprep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings
TAG : Tomato Tofu Basil PastaMain Dish Recipes, Pasta,
