Meatless Monday: Margarita Pasta

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Holy smokes! I can’t believe it’s already Monday again. I know that the previous week was short because of the holidays but I’m still trying to gather myself together enough to start this week. I intentionally posted this meal today because it is Meatless Monday and my version of this pasta does not have any meat. Who needs it?! There’s enough flavor in the “sauce” as is. If you feel you must have some sort of protein, feel free to add chicken.

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Anytime I know a meal is a skillet-cook, I get excited. My husband bought us this fancy s’mancy gas range for the new place and I am dying to cook on it. I absolutely love the taste of anything gas cooked. Some don’t think there is a difference; oh there is, and I compare it from cooking on an indoor grill to cooking on an outdoor grill. You know the difference once you take that first bite.

I imagine a gas grill also makes a skillet picture just a little more fancy s’mancy looking too.

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My favorite part about this meal is that you’re using all fresh produce. The only thing really considered processed is the noodles and you can make those yourself if you want to be COMPLETELY clean and have a lot of spare time on your hands! I have a pasta maker. I’m not quite a pro at using it yet so I will save myself the embarrassment and just use store bought penne pasta until I have correctly learned how to use it to create presentable noodles.

Enjoy!

Margarita Pasta
Serves 4
A delicious serving of pasta that is sauteed with homemade clean sauce over a hot stove.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups uncooked penne pasta
  2. 2 tablespoons olive oil
  3. 2 tablespoons unsalted butter
  4. 2½ teaspoons fresh garlic, minced
  5. 5 roma or 2 cups of tomatoes, chopped
  6. ¼ cup tomatoes, chopped and slightly pureed (optional)
  7. ¼ cup fresh basil, sliced
  8. ½ cup fresh parmesan cheese, grated
Instructions
  1. Cook pasta accordingly.
  2. In the meantime, using a large skillet combine olive oil and butter over med-high heat. Allow to cook, stirring frequently 1-2 minutes or until it begins to sizzle. Add garlic and cook an additional 30 seconds, followed by tomatoes and basil. Allow to cook for 2 minutes so that juices combine well.
  3. When pasta is finished cooking and has been drained, add to skillet and stir well to mix. Add parmesan cheese and stir again. Serve immediately.
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