I wanted pasta. Light pasta, but pasta just the same. A sauceless meal with fresh veggies seemed like a great compromise for midsummer meal prep. I keep cherry tomatoes on hand and I’m always growing a gaggle of basil plants. I just needed fresh mushrooms and of course angel hair pasta I created a light, colorful tasty meal. Try this recipe the next time your craving a pasta meal.
What you need
- 16 ounces Angel hair Pasta
- 12 ounces cherry tomatoes
- 12 ounces chopped Bella Mushrooms
- 2 tbs coarse salt
- Red Pepper flakes to taste
- juice from 1 Lemon
- Garlic to taste
- 4 tbs olive oil
First, roast the cherry tomatoes.
Preheat the oven to 425. Wash the tomatoes and slice them in half. Toss the tomatoes in 1 tbs of olive oil and spread them evenly on a baking sheet. Sprinkle on 1 tbs of salt and roast for 20- 25 minutes.
While the tomatoes are roasting prepare your pasta and sautee the mushrooms to your liking.
When the pasta is ready strain and transfer it to a large bowl. In a smaller bowl whisk the remaining olive oil and lemon juice together. Pour the mixture over the pasta and toss to coat the noodles well. Next, add in the mushrooms and tomatoes. Toss everything together sprinkle on the pepper flakes and you’re finished! Garnish with all the basil you can stand and eat well.
This keeps for 5 days stored in airtight containers.