Simple Tomato Basil Pasta
4 people
4 people
  • 7oz dry edamame spaghetti
  • 2 Tbsp extra-virgin olive oil
  • 4cups to 8cherry tomatoes
  • 1 Tbsp champagne vinegar
  • 1cup torn basil
  • 1/4cup fresh oregano
  • salt and pepper to tasteoptional
  1. In large saucepan, cook pasta according to package directions.
  2. In large shallow saucepan or frypan, heat oil over medium. Add tomatoes and slowly roast until they burst open and form a creamy consistency, 15 to 20 mins. Add vinegar and stir to combine. Add fresh basil and oregano and let cook for a few minutes to wilt herbs and allow flavors to blend. Add cooked and drained pasta and toss to coat pasta in sauce. Season with salt and pepper, as desired. Serve as is or add a flavor boost with grated Parmesan or some crunch with vegan crumble (see tip).
Recipe Notes

Per serving: 309 calories; 26 g protein; 12 g fat (2 g sat. fat); 36 g total carbohydrates (16 g sugars, 9 g fiber); 26 mg sodium