This all-in-one meal is truly pasta perfection, not only with respect to flavors and textures but also with its nutritional content. It’s actually the epitome of what I strive for here at FitFoodie. I use organic, gluten free pastas, made with whole food ingredients only. Some of my favorites are Bio Naturae and Ancient Harvest. They cook up al dente, retain their shape and taste excellent! This easy to make anytime meal is ready in the time it takes to cook the pasta- pronto! Let’s dive right in ;-)
Ingredients:
12 oz gluten free pasta (I used Bio Naturae linguini)
1/3 yellow onion, finely chopped
5-6 cloves of garlic, finely chopped
1 cup frozen peas
1/4 cup olive oil plus more for drizzling
2 tablespoons ghee, butter or vegan butter
Salt and pepper to taste
Large handful of fresh basil leaves, roughly chopped
8-10 Fresh Cocktail Tomatoes (or any ripe, small variety)
For serving: Grated Pecorino Romano cheese or Good Planet Parmesan shreds (the best tasting plant- based cheese!) Directions: Bring a large pot of salted water to a boil and add your pasta. Set a timer for 2 minutes before the time suggested on the pasta package. In the meantime, prepare the sauce in a wide, shallow pan. Heat your ghee or butter with oil on medium heat and add the garlic and onions to sauté for about 3-5 minutes. Chop up your cocktail tomatoes into small slices or cubes and set aside. Now add the frozen peas to the pan of onion and garlic. Spoon in some pasta water to add some moisture and stir well. Continue to cook the peas. Once the timer goes off determine if the pasta is cooked to your liking or if it needs a few more minutes. Once it’s done, reserve about 1/4-1/3 cup pasta water and drain the rest. Add the cooked pasta to your sauce pan as well as a bit of the pasta water as needed. Season with salt and pepper, then toss. Plate your pasta and top with fresh tomatoes and basil. Then, lightly season with salt, pepper and a drizzle of olive oil. Sprinkle on some cheese if desired. Buon appetito!