Fresh. Simple. Delicious.
Just a few words to describe this dish. It utilizes fresh ingredients from the garden and pairs them with a pasta tossed in a light sauce.
Perfect for those weeknights when you don’t have much time for cooking or anytime you want to cook to impress!
Don't forget my giveaway (ends Sept 7)
Don't forget my giveaway (ends Sept 7)
Pasta with Mozzarella Tomatoes
Adapted from Framed
8 oz whole wheat spaghetti
¼ cup olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper
½ - ¾ cup fresh basil leaves, torn
Salt & pepper
2 large (or 3 small) tomatoes
6 oz fresh mozzarella, sliced
Preheat the oven to broil.
Cook the pasta to al dente according to package instructions. Drain and set aside.
Meanwhile, spray a rimmed baking sheet with cooking spray. Slice the tomatoes, arrange them on the baking sheet, and sprinkle with salt & pepper. Top each tomato with slices of mozzarella. Broil until the cheese is bubbly and beginning to brown, 3-5 minutes.
In a small sauce pan over medium heat, warm the oil with the garlic and red pepper until fragrant, about 2 minutes.
Pour the oil, basil leaves, salt and pepper over the pasta and toss to combine. Serve topped with tomatoes and additional basil.
Serves 2