Cherry Tomato & Basil Whole-Wheat Pasta
A light, healthy vegetarian pasta with blistered cherry tomatoes, garlic, basil, and a touch of parmesan for a Mediterranean flavor—kept under 500 calories per serving.
- 1
Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- 3
Add cherry tomatoes and cook, stirring occasionally, until they blister and start to burst, 4–6 minutes.
- 4
Add minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- 5
Reserve about 1/4 cup pasta water, then drain the pasta.
- 6
Add pasta to the skillet along with the reserved pasta water and toss to coat, letting it simmer 30–60 seconds to form a light sauce.
- 7
Turn off the heat and toss in basil and lemon juice. Season with salt and black pepper.
- 8
Plate and finish with grated parmesan.
