Trips to my local markets, pasta memories from when I spent my summers in Italy and beautiful tomato pictures on my Instagram feed (like the ones below) inspired this summer pasta recipe.
There’s nothing like heirloom tomatoes and basil to freshen up a hot summer day. This pasta dish is summer on a plate. It’s easy to make and ready in a jiffy so that you don’t get too hot at the stove.
I used prosciutto tortelloni, but this would be quite tasty with penne or spaghetti too. (If that is the case, you might want to add a bit more goat cheese.) No matter what you do, these yummy summer flavors will bring everyone to the table, ready to enjoy dinner together.
- 4-5 tbsp olive oil extra virgin
- kosher salt to taste
- crushed red pepper to taste
- 1-2 cloves garlic sliced
- 2-3 heirloom tomatoes chopped
- 1 handful fresh basil chopped
- 2 10.5 oz packs prosciutto and cheese tortelloni
- 1 5 oz pack organic arugula and spinach mix
- 1-2 tbsp balsamic vinegar
- 2-3 oz goat cheese
Heat a large pot of salted water for cooking the tortelloni. Once the water boils, throw in the tortelloni.
Meanwhile add enough olive oil (about 2 tbsp) to coat the bottom of a large cast iron pan on low heat; add salt, crushed red pepper and garlic.
After a minute or two, add chopped tomatoes and basil and sauté on medium heat until a light sauce forms.
Add cooked tortelloni to the pan and gently toss to coat in the sauce. Next add the spinach and arugula and the rest of olive oil and balsamic; mix for a minute or two until greens have wilted.
Remove from heat and mix in goat cheese.
Serve with a baguette and enjoy!