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Peach and Tomato Pasta
- 12 ounces spaghetti or linguine
- 3 cloves garlic, thinly sliced
- 1 tablespoon canola oil
- 1 pint grape tomatoes
- 2 pounds peaches (about 6), pitted and sliced or coarsely chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/3 cup chopped basil leaves
- 1/4 teaspoon salt
- 1/4 - 1/2 teaspoon crushed red pepper
- 1/8 teaspoon ground black pepper
- Toasted slivered almonds (optional)
1. Prepare spaghetti according to package directions. Reserve 1/4 cup of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.
2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.
3. Add peach mixture to cooked spaghetti along with reserved spaghetti cooking liquid. Toss to combine. Season to taste with additional salt and pepper. Serve warm or at room temperature. Sprinkle with almonds just before serving.
- Servings Per Recipe 6,
- cal. (kcal) 321,
- Fat, total (g) 5,
- carb. (g) 61,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 16,
- pro. (g) 9,
- vit. A (IU) 1118,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- sodium (mg) 227,
- Potassium (mg) 481,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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