All tomatoes work equally well in this dish—from summer's beefsteaks to winter's grape tomatoes. Uncooked tomato sauce highlighted with lemon and the tang of feta cheese makes a nice change of pace from the usual cooked tomato sauces.
3 medium tomatoes (about 18 ounces), cut into 1/2" dice
1 small red onion, chopped
1 tablespoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces Fettuccine or Penne *
1 cup crumbled feta cheese
1. In a medium bowl, combine tomatoes, onions, zest, salt and pepper. Let sit at room temperature at least 30 minutes.
2. Cook pasta according to package directions. Drain and toss with tomato mixture. Sprinkle with feta. Serve hot or at room temperature.
Prep time: 20 minutes
Bake/Cook time: 7 minutes
Carbohydrates: 24.5 grams,Net Carbs: 13.5 grams,Fiber: 11 grams,Protein: 43 grams,Fat: 11.5 grams,Calories: 367