Simple Summer Pasta

I love summertime and I love pasta. And, at this time of year I love picking veggies out of my garden where they can go from harvest to table in no time flat. Both the tomatoes and basil in this recipe were picked from my garden just minutes before serving.

This is a great dish when you have little time but want lots of satisfying flavor. Sometimes we overlook the simplest meals and often times they are the best!

Simple Summer Pasta

3/4 pound pasta (any shape you like is fine)

1 tbsp minced garlic

1 tsp nutritional yeast (optional)

1/4-1/3 cup olive oil

1 handful grape tomatoes, sliced in half

1 chiffonade of basil*

salt to taste

Boil pasta according to package directions. In a separate saute pan heat olive oil, garlic and nutritional yeast, if desired. Heat until aromatic. Do not allow garlic to brown or it will be bitter. Set aside. Drain pasta and put back in the pot. Add olive oil mixture, tomatoes, basil and salt to taste. Toss and place in serving bowl. Sprinkle with some additional nutritional yeast if desired.

If you have Daiya Mozzarella Shreds a small amount of that on top would also be quite good.

* To chiffonade the basil simply roll the leaves together like a cigar and slice to create long thin strips.