lightersummerpastsphotoThe Biosyntrx container herb garden basil and cherry tomatoes are abundant this year. This employee lunch required little effort and provided a hearty and delicious lunch for the entire Colorado team who are all active Fitbit users and committed to walking our disease prevention talk.

Ingredients

  •     16 oz. pasta of your choice
  •     2 1/2 cups cherry tomatoes
  •     5 cloves of garlic, pressed or minced
  •     ¼ cup olive oil
  •     2 tablespoons fresh lemon juice
  •     2 teaspoons sea salt
  •     Red pepper flakes to taste
  •     Freshly ground black pepper to taste
  •     ½ cup toasted pine nuts
  •     1 cup (packed) fresh basil, cut into thin ribbons
  •     1 cup freshly grated good quality parmesan cheese​

Directions

  • Cook wheat or gluten-free pasta according to package directions
  • Wash and cut cherry tomatoes in half while the pasta cooks (no bowl is too big)
  • Add pressed or chopped raw garlic, olive oil, lemon juice, salt, red and black pepper to bowl and gently toss
  • Toast pine nuts in pan over medium-low heat until aromatic and lightly browned
  • When pasta is al dente, lift from water with tongs, or drain in colander and add to the big bowl and toss with the sauce
  • Add pine nuts and basil
  • Toss lightly with grated cheese and serve immediately
  • Gloat.

Summer2014ContainerGardenTomatoes
Some Nutritional Information
Raw pressed or chopped garlic contains allicin, a highly valued sulfur compound. It improves iron metabolism by helping increase the production of a cellular membrane protein called ferroportin that transports iron from inside the cell to outside when it is needed. Garlic is also a great source of selenium.

Via: Biosyntrx, Ellen Troyer, with Sabrina Farmer and the Biosyntrx staff