This is my favorite kind of pasta, fresh and filling and delicious and best of all, fast. Literally, it pretty much comes together in the time it takes to boil the pasta. Enjoy!
Pasta with Lemon and Tomatoes:
1 pound dry pasta, any shape (I like to use penne rigate or rotini--the sauce clings to those better)
1 contaniner grape or cherry tomatoes
Juice and zest of two lemons
1 container (about 12 oz.) feta cheese crumbles
Drizzle of olive oil
Fresh chives to garnish (optional)
Cook the pasta to al dente in a pot of boiling, salted water. While the pasta cooks, slice the tomatoes in half and put them in a large serving bowl with the juice and zest. Drain the cooked pasta (do not rinse it) and add it to the bowl. Add the cheese on top of the hot pasta along with a drizzle of olive oil. Stir to combine and serve garnished with fresh chives if desired. Can be served hot or refrigerated and served as a light pasta salad.
Yield: 4-6 adult servings
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