Nectarine and Tomato Pasta

8 Servings

Ingredients

1 pound pasta
1/4 cup pasta water
1 pound cherry or grape tomatoes, sliced in half
1 Tbsp olive oil
2 large nectarines, chopped into bite-sized pieces (leave skin on)
4 cloves of garlic, minced
1/4 tsp salt
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1/2 cup fresh basil, sliced into thin strips

Directions

1. Cook pasta according to package directions. Shortly before the pasta is done cooking, scoop out 1/4 cup of pasta water using a metal measuring cup.
2. As pasta is cooking, heat a nonstick large skillet over medium heat. Add the oil and cherry/grape tomatoes. Cook and stir for about 4-5 minutes or until the tomatoes start to shrivel up a bit.
3. Add the nectarines, garlic and salt to the large skillet and cook for about 1-2 minutes more to warm up the nectarines.
4. Turn off the heat and add the lemon juice, balsamic vinegar and cooked pasta to the skillet. Mix with a wooden spoon and then slowly add in the pasta water.
5. Fold in the basil and toss gently. Add additional basil on top when serving.

Notes:
–Can be served either warm or cold.
–Can be served with a protein like chicken, tofu or fish.
–Use chickpea or lentil pasta to increase the protein and fiber of the dish.

Nutrition: 1/8 of recipe / Calories 259 / Total Fat 3.0 g / Saturated Fat 0.3 g / Cholesterol 0 mg / Sodium 77 mg / Carbohydrates 50.8 g / Fiber 3.4 g / Sugar 7.3 g / Added Sugar 0 g / Protein 7.1 g

Adapted from: https://www.badmanners.com/recipes/late-summer-tomato-nectarine-pasta