Fresh Tomato Farfalle
Try this recipe with an assortment of heirloom tomatoes for a colorful main dish that’s delicious hot or cold. …
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Try this recipe with an assortment of heirloom tomatoes for a colorful main dish that’s delicious hot or cold.
Ingredients
- 1/4 cup lime juice
- 3 Tbs. olive oil
- 1 Tbs. grated lime zest
- 1 tsp. ground cumin
- 2 lb. tomatoes, cut into bite-size pieces (5 cups)
- 1 15-oz. can chickpeas, rinsed and drained
- 1/2 cup torn basil leaves
- 9 oz. farfalle pasta
- 1 1/4 cups fresh or frozen corn kernels
Preparation
- Combine lime juice, olive oil, lime zest, and cumin in large bowl. Add tomatoes, chickpeas, and basil, and toss to coat. Set aside.
- Cook pasta according to package directions until al dente. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or at room temperature.
Nutrition Information
- Serving Size Serves 6
- Calories 362
- Carbohydrate Content 61 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 7 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 352 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g