When I got home from work today I peaked in the fridge and was convinced there was nothing to make for dinner. Just as I was on the verge of ordering takeout, a minimalist idea popped in my head. I had pasta shells which are a great, filling base for a meal! It was just a matter of what could go with it.
When I think pasta my mind goes immediately to tomatoes. Luckily I had some cherry tomatoes on hand! I had some fresh sage leftover from a few days ago that I figured could be used in place of the classic, basil. Lemon and extra virgin olive oil are things I always have in the pantry (as you should, too!) and with all of that I was set!
Of course you can use any type of pasta you like, but I highly recommend using large shells or a similar type that will catch the tomato chunks and liquid. You can even use a brown rice or quinoa based pasta to make it gluten free. Either way this dish is totally vegan. If you want that cheese flavor try sprinkling on some nutritional yeast to keep it vegan or add some grated pecorino - it'll still be vegetarian friendly in that case! And of course no cheese is fine too, these flavors are satisfying all on their own.
Lemon, Tomato, and Sage Pasta
Prep Time: 7 minutes
Cook Time: 10-15 minutes, depending on pasta cooking instructions
Servings: 2 people
You Will Need:
What did you make the last time you thought you had nothing to make?
Ali is a Brooklyn based blogger and student Health Coach with the Institute of Integrative Nutrition, providing you with healthy recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook. Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.