Indulge your taste buds in a vibrant culinary adventure with our Summer Tomato Lemon and Mascarpone Pasta! This delightful Italian dish is not only a feast for the eyes but also a symphony of flavors that dances on your palate. Perfectly creamy, tangy, and bursting with the freshness of cherry tomatoes and zesty lemon, this pasta is a must-try for anyone seeking a quick yet gourmet meal. Plus, it's gluten-free, lactose-free, and FODMAP friendly, making it a fantastic option for those with dietary restrictions. Get ready to impress your family and friends with a dish that’s as easy to make as it is delicious—let’s dive into the recipe that will elevate your summer dining experience!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g gluten-free pasta
- 2 cups cherry tomatoes, halved
- 1 lemon, zested and juiced
- 200g lactose-free mascarpone
- Fresh basil, for garnish
- Salt and pepper, to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. This will be used to cook the gluten-free pasta.
- While the water is heating, prepare the cherry tomatoes. Rinse them under cold water, then slice each tomato in half. Set aside.
- Once the water is boiling, add the gluten-free pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the halved cherry tomatoes to the skillet. Sauté for about 5-7 minutes, or until the tomatoes start to soften and release their juices.
- As the tomatoes are cooking, zest the lemon using a microplane or zester, being careful to only remove the yellow outer layer. Then, cut the lemon in half and juice it, discarding any seeds.
- Once the tomatoes are softened, reduce the heat to low. Add the lactose-free mascarpone to the skillet, stirring gently to combine with the tomatoes. Allow it to melt and create a creamy sauce.
- When the pasta is cooked to your liking, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pasta to the skillet with the tomato and mascarpone mixture. Toss everything together gently, adding a little reserved pasta water if needed to achieve your desired sauce consistency.
- Pour in the lemon juice and add the lemon zest, stirring to incorporate. Season with salt and pepper to taste. Continue to cook for an additional 1-2 minutes to heat through.
- Remove the skillet from heat and transfer the pasta to serving bowls. Garnish with fresh basil leaves for a burst of color and flavor.
- Serve immediately while hot, and enjoy your Summer Tomato Lemon and Mascarpone Pasta!
Tips
- Pasta Perfection: To ensure your gluten-free pasta cooks perfectly, follow the package instructions closely. Keep an eye on it, as gluten-free pasta can become mushy if overcooked.
- Tomato Technique: For an extra burst of flavor, try roasting the cherry tomatoes in the oven before adding them to the skillet. This will caramelize their natural sugars and enhance their sweetness.
- Creamy Consistency: If you prefer a creamier sauce, don’t hesitate to add more lactose-free mascarpone or a splash of the reserved pasta water until you reach your desired consistency.
- Zest Wisely: When zesting the lemon, make sure to only remove the yellow part of the skin, as the white pith underneath can be bitter.
- Garnish for Greatness: Fresh basil not only adds a pop of color but also elevates the dish’s flavor. Consider tearing the basil leaves by hand instead of chopping to release more of their aromatic oils.
- Serve Fresh: This dish is best enjoyed immediately after cooking. If you need to prepare it ahead of time, store the pasta and sauce separately to maintain the best texture.
- Pairing Suggestions: Complement your meal with a light salad or a glass of chilled white wine for a refreshing summer dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
