Pasta Margherita
Ingredients
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic
1 (16-ounce) package cherry tomatoes, halved (I used canned diced)
1/2 cup (2 ounces) preshredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) diced fresh mozzarella (I used shredded)
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Place in a large bowl. While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper;
toss gently to coat pasta. Top with mozzarella.
Yield 4 servings (serving size: 2 cups pasta and 2 tablespoons mozzarella)
Nutritional InformationCALORIES 343(25% from fat); FAT 9.5g (sat 4.2g,mono 3.7g,poly 1g); PROTEIN 14.8g; CHOLESTEROL 20mg; CALCIUM 218mg; SODIUM 480mg; FIBER 3.2g; IRON 3.1mg; CARBOHYDRATE 49.5g
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