Pasta with Tomato and Bocconcini

Pasta with Tomato and Bocconcini Image by: Pasta with Tomato and Bocconcini Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2006

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 green onions sliced
  • 2 cloves of garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cherry tomatoes halved
  • 4 cups grape tomatoes halved
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 4 cups Scoobi-Do pasta (12 oz/375 g)
  • 4 cups penne pasta (12 oz/375 g)
  • 1 cup cubed bocconcini cheese

Method

In large skillet, heat oil over medium heat; fry onions, garlic, salt and pepper until softened, about 3 minutes. Add tomatoes; cook until softened, about 8 minutes. Stir in basil.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot.

Add tomato mixture and bocconcini to pasta; toss to coat.

Nutritional facts Per serving: about

  • Sodium 674 mg
  • Protein 20 g
  • Calories 507.0
  • Total fat 16 g
  • Cholesterol 25 mg
  • Saturated fat 6 g
  • Total carbohydrate 72 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 89.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta with Tomato and Bocconcini

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