A summer dinner with tomatoes and the best herbs from the garden? We call that really good eating! Here’s a simple delicious recipe with the flavors of Italy all in a beautiful bowl that can be eaten as a meal.
We are enjoying a trio of flavorful herbs, including parsley – a great source of Vitamins A, C, and K. Just two tablespoons contain all the Vitamin K you need for the day. Animal studies show that parsley helps lower blood sugars that are elevated. And in regards to a healthy heart, parsley can help as well because of the carotenoids.
Summer Fresh Tomato Pasta
- 1 ½ LBs Round Large Tomatoes – the riper the better
- 1 Garlic Clove
- 1 TB Red Wine Vinegar
- ½ Tsp Red Pepper Flakes
- ¼ Cup Extra Virgin Olive Oil
- 1 Cup Grated Parmesan
- Sea Salt to Taste
- Handful of Basil, Parsley and Cilantro Leaves
- Zucchini Zoodles or Prepared Whole Wheat Pasta to serve
Cut the tomatoes in half and squeeze out the seeds. (Add the seeds to your veg stock bag!) Roughly chop the tomatoes and put them in a large bowl, making sure to scrape any liquid into the bowl as well.
Grate the garlic clove into the tomato bowl with the vinegar, red pepper, oil, and half of Parmesan. Season with several pinches of salt, then to combine. Cover the bowl and set it aside for flavors to mingle.
After about thirty minutes top the zoodles, (or pasta) with the tomato mixture. Tear or coarsely chop the herbs into the bowl and toss again. Serve up into 4 bowls, garnishing with parmesan as desired.