winter refreshment: lemon, tomato, and sage pasta

     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!

super fresh, super simple ingredients

cooked tomatoes in step 3

     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:

• 1/2 lb large pasta shells
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, quartered
• 1 TBS fresh sage, sliced
• 2 TBS extra virgin olive oil, plus 2 TBS more
• 1/2 tsp salt, plus 1/4 tsp more
• juice of 1/2 a lemon

1. Cook pasta according to package instructions, being sure to salt the water with 1/2 tsp. Reserve 3 TBS of the liquid the pasta is cooked in then drain the rest.
2. As pasta cooks, add 2 TBS olive oil to a large skillet with garlic and cook on medium heat for 30 seconds until fragrant. Move garlic constantly to prevent burning.
3. Add cherry tomatoes to skillet and let cook until breaking down into a sauce, about 5 minutes. See above photo for an example.
4. Pour the pasta liquid into the skillet, scraping up any brown bits that may be sticking to the bottom of the pan (that is just rich flavor you would be missing out on otherwise!). Then add pasta and stir to coat.
5. Add 2 TBS olive oil, lemon juice, sage, and 1/4 tsp salt. Stir to combine and let cook for another 2 minutes before serving.

What did you make the last time you thought you had nothing to make?