Coconut lime tomato granita pasta is an easy and delicious pasta dish. It’s a simple and innovative pasta recipe that you’ll love. Perfect for a summer dinner or a lovely family dinner. I’ve included some ingredient alternatives in this article, such as whole wheat pasta, to add more fiber to your meal.
To prepare this easy coconut lime tomato granita pasta, blend fresh tomatoes with lime juice, then freeze the mixture until it turns into a light and chilled granita. Next, add warm pasta to a coconut milk base and serve the frozen tomato granita on top.
Coconut lime tomato granita pasta is an easy summer pasta dish made with fresh tomatoes. The contrast between hot and cold is delightful, and it doesn’t take long to cook.
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Ingredients
Yield: 4 Servings
- Spaghetti or Linguine – 16 oz (1 lb)
- Fresh Ripe Tomatoes – 4 large
- Fresh Lime Juice – 3 tablespoons
- Full-fat Coconut Milk – 1 cup
- Garlic clove – 1 (Minced)
- Olive Oil – 2 tablespoons
- Salt – 1 teaspoon
- Fresh Basil or Cilantro – 1/4 cup (Chopped)
Suggestions & Alternatives:
- Healthy – Swap regular pasta for whole wheat or chickpea pasta to add more fiber to your meal.
- Spicy – Add a pinch of red pepper flakes to the coconut milk sauce if desired for a nice little kick.
Coconut Lime Tomato Granita Pasta
Combine warm, creamy noodles with a refreshing, icy tomato and lemon granita for the perfect summer dinner. This hot-and-cold combination is both refreshing and delicious.
Ingredients
- 16 oz (1 lb) spaghetti or linguine
- 4 large fresh ripe tomatoes
- 3 tablespoons fresh lime juice
- 1 cup full-fat coconut milk
- 1 garlic clove (Minced)
- 2 tablespoons olive oil
- 1 teaspoon salt (Divided)
- 1/4 cup fresh basil or cilantro (chopped)
Instructions
- Blend the tomatoes, lemon juice, and 1/2 teaspoon of salt in a blender until the mixture is smooth.
- Pour the tomato mixture into a shallow freezer-safe dish and freeze for 2 to 3 hours. Every 45 minutes, scrape it well with a fork to break it up into icy granita.
- Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente, following the package directions. Drain and save about 1/4 cup of the pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds.
- Add coconut milk and 1/2 teaspoon of salt, then simmer for 2 minutes.
- Add the hot, drained pasta to the pan and stir until coated with sauce. Use a little of the reserved pasta water to thin the sauce if needed.
- Divide the pasta into bowls. Right before serving, spoon the tomato granita on top and finish with chopped basil or cilantro.
Notes
- This meal is characterized by the contrast of its ingredients, so it is best eaten immediately while the pasta is hot and the granita is very cold.
- Healthy – Replace regular pasta with whole wheat pasta or chickpea pasta.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 390Total Fat: 21gSaturated Fat: 13gUnsaturated Fat: 9gSodium: 566mgCarbohydrates: 43gFiber: 3gSugar: 5gProtein: 9g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.