Jessica A. Zelenak, MPA

From my friend Alex — a go‑to for Meatless Mondays or any night when dinner needs to be done quick.

This Pasta Bruschetta is one of those lifesaver meals that comes together in minutes and tastes far better than the effort it requires. It’s fresh, light, and full of simple ingredients you probably already have on hand. When I forget to take the meat out of the freezer (which is often), this is the recipe I reach for.

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Ingredients (Serves 2)

• Pasta of your choice (I usually use whole‑wheat penne)
• Olive oil
• 1 tablespoon minced garlic
• 1½ cups halved cherry tomatoes
• 1 tablespoon balsamic vinegar
• A few fresh basil leaves
• Salt and crushed black pepper, to taste

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Instructions

1. Cook the pasta according to package directions.
2. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat.
3. Add the minced garlic and cook for about 2 minutes, just until lightly browned.
4. Add the cherry tomatoes and balsamic vinegar. Warm them through for about 3 minutes.
5. Drain the pasta and add it directly to the skillet. Toss to combine and cook for another 3 minutes so the flavors come together.
6. Season with salt and crushed pepper. Tear fresh basil over the top before serving.

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Notes

• Perfect for Meatless Mondays or any night when you need dinner fast.
• Add mozzarella pearls, white beans, or grilled chicken if you want to make it heartier.
• Works with any short pasta shape and any variety of tomatoes you have on hand.