nutritional information

Per Serving:

  • Calories: 362
  • Protein: 12 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 61 g
  • Cholesterol: 0 mg
  • Sodium: 352 mg
  • Fiber: 7 g
  • Sugar: 6 g
Vegan

Fresh Tomato Farfalle

Fresh Tomato Farfalle

Serves 6

30 minutes or fewer

Try this recipe with an assortment of heirloom tomatoes for a colorful main dish that’s delicious hot or cold.
  • ¼ cup lime juice
  • 3 Tbs. olive oil
  • 1 Tbs. grated lime zest
  • 1 tsp. ground cumin
  • 2 lb. tomatoes, cut into bite-size pieces (5 cups)
  • 1 15-oz. can chickpeas, rinsed and drained
  • ½ cup torn basil leaves
  • 9 oz. farfalle pasta
  • 1¼ cups fresh or frozen corn kernels

1. Combine lime juice, olive oil, lime zest, and cumin in large bowl. Add tomatoes, chickpeas, and basil, and toss to coat. Set aside.

2. Cook pasta according to package directions until al dente. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or at room temperature.

July/August 2008 p.87

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comments

This has to be my latest favorite. I did it with thin rice noodles instead of farfalla. This dish definately rates 4 stars.

Cleo Postle - 2012-09-27 18:51:27

I made this dish when it was published in the July 2008 issue - so easy and awesome tasting!

Kersten - 2010-07-21 13:50:26

This was excellent - used corn I'd frozen from last year's crop and a combination of grape and heirloom tomatoes. I felt it needed a little salt and fresh ground pepper, but otherwise make it as written!

Carla - 2010-06-28 14:59:14

this is a delicious ,nutritious and easy to do recipe...great flavour too. Ruth

Anonymous - 2009-10-25 12:19:33