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
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.
–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