Bruschetta Pasta

Fruit or vegetable?

As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.

Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.

Valerie Cheatham

Bruschetta Pasta

Submitted by Sarah Rahe, Menard Electric Cooperative
Course Main Dish
Cuisine Italian
Servings 4


  • 1 pound spaghetti
  • 4 small tomatoes cut into quarters
  • 2-3 ounces basil finely cut
  • 3-4 cloves garlic minced
  • 1/3 cup olive oil
  • 1/2 ounce fresh Parmesan cheese grated


  • Break pasta in half and cook as directed on package. Drain and place back in pot.
  • Place tomatoes, basil, garlic and oil into a food processor and pulse to combine all ingredients.
  • Add the bruschetta mixture to the cooked noodles and stir to combine.
  • Grate fresh parmesan cheese over pasta, stir and serve.


Nutrition information: 599 calories; 19.6g fat; 45mg sodium; 89.5g carbohydrates; 17.3g protein.