Light and Tasty Tomato Basil Mozzarella Pasta for a Hot Summer Evening
If you have around 25 minutes to spend in the kitchen, Light and Tasty Tomato Basil Mozzarella Pasta for a Hot Summer Evening might be a super lacto ovo vegetarian recipe to try. For $2.18 per serving, you get a main course that serves 2. One portion of this dish contains roughly 33g of protein, 41g of fat, and a total of 954 calories. If you have spaghetti, tomatoes, diamond crystal kosher salt, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is brought to you by spoonacular user maplewoodroad. Similar recipes are Summer Tomato, Mozzarella, and Basil Panini with Balsamic Syrup, One Pot Pasta With Tomato, Basil, and Mozzarella, and Tomato-Basil Pasta with Fresh Mozzarella.
Diets
Ingredients
spaghetti
10 oz
tomatoes
2 c
garlic
1 clove
mozzarella
4 oz
basil
20 leaves
olive oil
2 Tbsp
diamond crystal kosher salt
2 Tbsp
freshly cracked pepper
1 tsp
pasta water
0.25 c
butter
2 Tbsp
Cooking in Steps
-
1Bring a large pot of water to a boil.
water
pot -
2Add salt, then pasta, stir occasionally.
pasta
salt
-
3Chop tomatoes and mozzarella and thinly slice garlic (if used)
mozzarella
tomato
garlic
-
4Once pasta is nearly cooked, remove from stove, save 1/4 c pasta water, drain pasta
water
pasta
stove -
5Put saved pasta water, butter, and drained pasta back in pot and give it a good stir
water
butter
pasta
pot -
6Divide butter-coated pasta evenly onto two plates
butter
pasta
-
7Add chopped tomatoes, mozzarella, and garlic (if used)
mozzarella
tomato
garlic
-
8Thinly slice basil leaves (chiffonade) and add to the dish
fresh basil
-
9Finish with a couple cranks of freshly cracked black pepper and drizzle with some extra-virgin olive oil.
extra virgin olive oil
cracked black peppercorns
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10Serve and enjoy!
