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Harvest Bruschetta Pasta

Harvest Bruschetta Pasta recipe

This pasta dish makes a great "celebration of the harvest" when the fresh tomatoes and peppers finally come in.

Ingredients

  • 9 tomatoes
  • 1/4 cup canola oil 60 mL
  • 3 cloves crushed garlic
  • 1 chopped green bell pepper
  • 1/2 cup chopped red onion 125 mL
  • 1/2 cup fresh chopped basil 125 mL
  • 1/4 cup fresh chopped oregano 60 mL
  • 1/4 cup fresh chopped parsley 60 mL
  • 1 teaspoon salt 5 mL
  • 1 pound penne noodles 500g
  • 1 cup feta cheese, crumbled 250 mL
  • Salt and pepper to taste

Instructions

  1. Slice tomatoes in half, squeeze out all the juice and seeds. Chop tomatoes and place in large bowl.
  2. Stir in canola oil and garlic.
  3. Add green bell pepper, onion, basil, oregano and parsley to tomato mixture.
  4. In a pot add 1 teaspoon (5 mL) salt to pasta water. Cook pasta, drain and turn into tomato mixture.
  5. Add cheese and toss until evenly distributed. Season with salt and pepper to taste.
  6. Serve immediately.

Yield: 6 servings

Nutritional Analysis Per Serving: Calories 495 Total Fat 15 g Saturated Fat 3 g Cholesterol 10 mg Carbohydrates 74 g Fiber 7 g Protein 18 g Sodium 500 mg

Reprinted with permission from CanolaInfo.org.


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