It’s summer and there’s nothing better than picking up some colorful and natural ingredients at your local market. This pasta sauce is full of fresh ingredients and is easy to make. While its flavors are delicate on the palette, it packs a great nutritional punch!

(4 servings)
200 calories per 2-ounce serving of linguine
167 calories per serving of Burst Tomato Sauce (107 if reduce EVOO)
151 calories in the Deconstructed Pesto (91 if reduce EVOO)
22 calories per tbsp serving of Pecorino or Parmesan garnish

Ingredients

1 prepared box of whole grain linguine
1/4 cup freshly grated Pecorino or Parmesan for garnishing
8 fresh basil leaves for garnishing

Burst Tomato Sauce:
4 cups of cherry tomatoes, assorted colors
4 cloves garlic, sliced
Kosher salt to taste
1/4 cup Extra Virgin Olive Oil (reduce to 1/8 cup to eliminate 60 calories per serving)
1/4 cup freshly grated Parmesan

Deconstructed pesto:
1/8 cup pine nuts
1 cup packed fresh basil leaves, chopped
1 clove of garlic, chopped
1/4 cup Extra Virgin Olive Oil (reduce to 1/8 cup to eliminate 60 calories per serving)
1 tsp lemon zest
Kosher salt to taste
Freshly ground black pepper to taste

See Measurement Conversions

Directions

1. 

   Combine all of your Deconstructed Pesto ingredients into a bowl. Allow the ingredients to marinate while you prepare the rest of the meal.

2. 

   For your Burst Tomato Sauce, sauté sliced garlic in olive oil in a large pan until garlic is tender and fragrant.

3. 

   Add the tomatoes and season with salt.

4. When the tomatoes start to burst, squash them with the back of a spoon.

5. 

   Add 1/4 cup Parmesan and continue to cook for about 3 to 5 minutes.

6. Serve the pasta topped first with your Deconstructed Pesto and then layered with your Burst Tomato Sauce.
7. Garnish with fresh basil leaves and freshly grated Pecorino or Parmesan.