I’m in love with all fruits and vegetables at the farmer’s market this season. I bought a big, juice organic tomato yesterday and aside from eating slices of it- I was trying to figure out what to cook with it. I also keep brown rice pasta in my pantry, I’m growing basil in my kitchen, I have a little jar of minced garlic in my fridge, some kale from the farmer’s market on Wednesday and frozen broccoli so I decided to make this wonderful meal. It’s super easy to make and doesn’t take long (20 minutes). Enjoy!
Makes: 2 servings
- 1 large, juicy organic tomato, sliced into small pieces (keep the extra juice)
- 2 minsed garlic cloves
- 10- 12 fresh basil leaves, chopped
- 2 servings of brown rice pasta
- 2 tbsp extra virgin olive oil
- Parma (optional but I love Parma on all of my pasta dishes- I use the chipotle cayenne flavor)
- Salt to taste (salt and tomatoes is an amazing combination, just watch your blood pressure)
In one sauce pan, cook your brown rice pasta according to the package directions.
In another sauce pan on medium heat, combine the tomato with its extra juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove and a few dashes of salt. Let it cook for 5 minutes. Add chopped basil and stir for an additional 2 minutes.
Drain the pasta and put it in a bowl, topped with your lovely tomato sauce. Top with parma if you’d like and serve with your choice of side! (I chose sauteed greens, see below). It really is that easy!
For my greens- I used frozen broccoli cooked on medium heat with a little water, covered, for 5 minutes stirring occasionally. Then I added rinsed kale and continued to saute for another couple of minutes. I topped them with 1 tbsp earth balance vegan butter, garlic powder, salt and pepper).