DifficultyBeginner

Pasta has always been my favourite "go-to" meal. This is ready in under 30 minutes and is one of my family's ultimate favs. I like to use seasonal herbs in this dish and because it is early spring, I used parsley. Using Felicia brand Buckwheat pasta makes this dish very hearty and substantial.

Yields5 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 2 Packages( 2 x227 grams) Felicia organic Buckwheat Pasta
 Extra Virgin Olive Oil for the pan
 5 Cloves Garlic, thinly sliced
 8-10 Roma tomatoes, roughly chopped
 Sea Salt and Freshly cracked Black pepper to taste
 1 Bunch Flat Italian Parsley, chopped
 Juice and Zest of 1 to 2 Organic Lemons
 Parmela Creamery Brand Aged Nut Cheese (Mozzarella style) to top the individual portions of served pasta

1

Put a large pot on stove to boil. Coat a large shallow saucepan with olive oil and heat to medium low heat. Add the garlic and sauté for about 2 minutes; Add tomatoes and raise heat to medium. Cook for another 20 minutes or so or until the tomatoes are starting to break down and give off their juices. You don't want the tomatoes to be mushy however.

2

Add the fresh lemon juice. Then add the cooked and drained penne. Make sure you monitor the pasta to make sure it is neither overcooked or undercooked. With Gluten and Grain free pastas you have to go by taste and texture as to done-ness and not necessarily the cook time on the pasta box. Add the chopped parsley and stir. Add extra sea salt and pepper to taste. Remove from heat and add the mozzarella style shreds to the individual portions of pasta by sprinkling some on top. Enjoy!!

Ingredients

 2 Packages( 2 x227 grams) Felicia organic Buckwheat Pasta
 Extra Virgin Olive Oil for the pan
 5 Cloves Garlic, thinly sliced
 8-10 Roma tomatoes, roughly chopped
 Sea Salt and Freshly cracked Black pepper to taste
 1 Bunch Flat Italian Parsley, chopped
 Juice and Zest of 1 to 2 Organic Lemons
 Parmela Creamery Brand Aged Nut Cheese (Mozzarella style) to top the individual portions of served pasta

Directions

1

Put a large pot on stove to boil. Coat a large shallow saucepan with olive oil and heat to medium low heat. Add the garlic and sauté for about 2 minutes; Add tomatoes and raise heat to medium. Cook for another 20 minutes or so or until the tomatoes are starting to break down and give off their juices. You don't want the tomatoes to be mushy however.

2

Add the fresh lemon juice. Then add the cooked and drained penne. Make sure you monitor the pasta to make sure it is neither overcooked or undercooked. With Gluten and Grain free pastas you have to go by taste and texture as to done-ness and not necessarily the cook time on the pasta box. Add the chopped parsley and stir. Add extra sea salt and pepper to taste. Remove from heat and add the mozzarella style shreds to the individual portions of pasta by sprinkling some on top. Enjoy!!

Buckwheat Penne with Fresh Tomatoes and Garlic