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Ingredients

4 cups whole wheat penne pasta ¼ cup olive oil 2 cloves garlic, crushed 1 cup extra-firm tofu cubes 3 cups grape tomatoes, halved ½ cup grated Parmigiano-Reggiano cheese ¼ cup chopped fresh basil salt and ground black pepper to taste

Nutrition Info

699.1 calories carbohydrate: 114.9 g cholesterol: 5.9 mg fat: 16.6 g fiber: 6.1 g protein: 26.8 g saturatedFat: 3.5 g servingSize: - sodium: 119.7 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, drain, reserving 2 cups of the water.
Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes, add tofu and continue cooking and stirring until browned, about 5 minutes more.
Arrange tomatoes in the bottom of the saucepan so the cut sides are down, cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
Pour 1 cup reserved water over the tomato mixture, bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
Remove saucepan from heat, add drained penne. Stir cheese and basil through the pasta mixture, season with salt and pepper.

6 servings

Healthy, easy, and light, this pasta is a great summer evening treat!