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Peach and Tomato Pasta

Makes: 6 servings
Start to Finish 30 mins
Peach and Tomato Pasta
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Peach and Tomato Pasta)
  • 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 (g) 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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