Bruschetta Pasta

Bruschetta Pasta

SERVES 4 | FINISH IN 30 minutes

  • 1 box Veggiecraft Spaghetti
  • 4 vine-ripened tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 cup basil
  • 3 cloves garlic, minced/p>
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt, to taste
  • 1/8 tsp freshly ground black pepper, to taste
  • 1/4 cup shaved parmesan cheese
  • 1/2 tsp crushed red pepper
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain spaghetti in colander and continue with the remaining recipe steps.
  4. In a large bowl, combine olive oil, basil, garlic, balsamic vinegar, and salt and pepper.
  5. When the tomatoes have cooled, remove the skins and dice. Add to bowl.
  6. Transfer the Veggiecraft spaghetti straight from the pot to the bowl of bruschetta. Toss until pasta is coated.
  7. Serve topped with shaved Parmesan cheese and red pepper.

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