This vegan skillet burst cherry tomato summer pasta with lemony breadcrumbs is a great light summer meal because it has a lot of different tastes. Cherry tomatoes that have burst add a juicy sweetness, and lemony breadcrumbs add a zesty crunch. Together, they make a delicious pasta dish.
Ingredients: 200g cherry tomatoes. 200g pasta of choice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup breadcrumbs. 1 lemon, zested. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Cook pasta according to package instructions, then drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cherry tomatoes to the skillet, and cook until tomatoes start to burst, about 5-7 minutes. Add cooked pasta to the skillet and toss to combine with the tomatoes. In a separate pan, toast breadcrumbs until golden brown. Remove breadcrumbs from heat and stir in lemon zest. Season pasta with salt and pepper to taste. Serve pasta topped with lemony breadcrumbs and garnish with fresh basil leaves. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
our projects