This Harvest Bruschetta Pasta dish makes a great ” celebration of the harvest” when the fresh tomatoes and peppers finally come in. With its mild taste and light texture, Canola oil makes a nice light sauce while allowing all the flavours to come through. This recipe is perfect as a side dish for a late summer barbecue or makes an excellent vegetarian main course when accompanied by some crusty bread.
Harvest Bruschetta Pasta
This pasta dish makes a great " celebration of the harvest" when the fresh tomatoes and peppers finally come in.
Print
Pin
Email
Share
Servings: 6 servings
Ingredients
- 9 tomatoes
- 1/4 cup canola oil
- 3 cloves crushed garlic
- 1 chopped green pepper
- 1/2 cup chopped red onion
- 1/2 cup fresh chopped basil
- 1/4 cup fresh chopped oregano
- 1/4 cup fresh chopped parsley
- 1 tsp salt
- 1 lb penne noodles
- 1 cup feta cheese, crumbled
- salt and pepper to taste
Instructions
- Slice tomatoes in half, squeeze out all the juice and seeds. Chop tomatoes and place in large bowl. Stir in canola oil and garlic. Add green pepper, onion, basil, oregano and parsley to tomato mixture.
- In a pot add 1 tsp (5 mL) salt to pasta water. Cook pasta, drain and turn into tomato mixture. Add cheese and toss until evenly distributed. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
Harvest Bruschetta Pasta
Serving Size
1 cup
Amount per Serving
Calories
490
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Cholesterol
24
mg
8
%
Sodium
712
mg
31
%
Potassium
731
mg
21
%
Carbohydrates
69
g
23
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.