Penne Rigate Bruchetta Pasta~Easy, Yummy & Good for you!

My kids absolutely love pasta (what Italian doesn't!) but they are picky about WHAT pasta it is, they are funny that way.  I have always served my family Whole Grain Pasta and that's what they like and are use to.

If we are at someone's house for dinner or a restaurant and they are served "white" pasta they will give me THE LOOK.  Every parent knows that I'm-not-gonna-eat-this-no-way look.  (Sigh)  I know that they think white pasta is mushy since whole grain pasta has a bit more "tooth" to it.

If you would like to know more about Whole Grain pasta and how good Whole Grains are for you visit Catelli's Whole Grain Corner.

Here's a quick, easy and healthy recipe from Catelli~Penne Rigate Bruschetta Pasta made with CATELLI® HEALTHY HARVEST® Whole Wheat Penne Rigate. 

 I'm actually excited to receive free product coupons and share this recipe with you because we have a lot fresh tomatoes and basil in our garden and eat this twice a week in the summer!

Some mention-worthy additions:
  • Chopped leftover grilled chicken
  • Green onions(we always have lots in the garden)
  • Roasted red peppers
  • Shaved Parmesan or crumbled feta cheese(cheese make everything better!)

Catelli® Healthy Harvest® Penne Rigate Bruschetta Pasta

Preparation Time: 15 min.
Cooking Time: 10 min.

Penne Rigate Bruschetta Pasta


1 pkg (375 g)CATELLI® HEALTHY HARVEST® Whole Wheat Penne Rigate
1/2 cup (125 ml)chopped sweet or white onion
1 cup (250 ml)loosely packed, chopped fresh basil leaves
1/2 cup (125 ml)loosely packed, chopped fresh parsley leaves
1 tbsp (15 ml)sherry vinegar or balsamic vinegar (I have also used red wine vinegar)
1/2 tsp (2 ml)each salt and pepper
4cloves garlic, finely chopped
2 1/2 cups (625 ml)chopped, ripe, on-the-vine tomatoes
1 tbsp (15 ml)extra virgin olive oil
Toss the tomatoes with the onion, basil, parsley, vinegar, salt, pepper and garlic. Let stand for at least 10 minutes.
Cook the penne according to package directions. Drain well and toss with the reserved bruschetta mixture.
Toss mixture with olive oil and adjust seasonings before serving. Serve warm or at room temperature.

Use very ripe, in season tomatoes for the best flavour.

Disclosure: Thia post is sponsored by Catelli Pasta.  As always, the opinions on this blog are my own.

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