White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

1. 1

   Bring a large pot of water to a boil.

2. 2

   In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent.

3. 3

   Add tomatoes and saute for 3-4 minutes until blistered.

4. 4

   Season with salt and pepper.

5. 5

   Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid.

6. 6

   Remove from heat and add basil and cheese.

7. 7

   Stir to combine and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.