- 1 pound farfalle pasta
- 4 plum tomatoes, cut into 1 inch dice
- 8 basil leaves, cut into chiffonade
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 3 teaspoons salt
- Fresh basil leaves, for garnish
Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.
Per Serving (based on a 6-serving yield): Calories: 369; Total Fat: 10.5 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 59 grams; Sugar: 4 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 1,169 milligrams