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Pasta with Heirloom Tomatoes, Fresh Mozzarella, Basil and Balsamic Vinegar
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
sea salt and freshly ground black pepper to taste
3-4 pounds Heirloom tomatoes
1 cup fresh basil , julienned
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
Garnish: fresh basil leaves
2. Wash and chop the tomatoes.
3. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella.
4. Bring a large pot of water to a boil. Add the pasta and boil 3-4 minutes if using fresh or according to directions on packet, until al dente. Drain in a colander.
5. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad.
To serve: Divide the pasta between 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.
Serving Size: 1 cup of pasta with tomatoes and mozzarella
Number of Servings: 6
- 46 g
- 13 g
- 5 g
- 8 g
- Saturated Fat
- 4 g
- 292 mg