01/23/2025
Cooking made simple! Another mouth-watering recipe from Frescolio, Inc.
INGREDIENTS
- 400 grams dry pasta (We like penne or fusilli, but the original
recipe calls for spaghetti or linguine. Use your favourite!)
- 400 grams cherry tomatoes
- Zest of 2 large lemons (organic, if possible)
- 100 ml Frescolio Varietal EVOO
- 2 tsp fine-grain sea salt
- 2 large handfuls baby kale or spinach
- Parmesan or asiago cheese, optional
(leave out for vegan option)
INSTRUCTIONS
1. Fill a kettle with at least one litre of filtered water
and set to boil.
2. Add the pasta to a large shallow pan. Roughly chop the
tomatoes and add them to the pan. Add the lemon zest, olive oil
and sea salt.
3. Once the water has boiled, add one litre of water to the pan, put a
lid on the pan and bring everything to a boil.
Easy to prepare
and comforting for
all, lemon tomato
pasta is a delicious
plant-based option
that’s sure to please
everyone at the table.
4. Once the pasta water has come to a boil, remove the lid and let simmer on
high heat for 8 minutes. Use tongs to turn the pasta over every now and then
to make sure everything cooks evenly.
5. After about 8 minutes, add the greens to the pasta and cook for another
2 minutes. Remove the pan from the heat once almost all of the water has
evaporated.
6. Divide the pasta into bowls and top with freshly cracked black pepper
and grated parmesan if you're using it. Drizzle with Cayenne Agrumato
EVOO if you want some extra heat. Share with your people — or BONUS!
LEFTOVERS! This pasta keeps well, covered in the fridge for a few days.
