Pasta with Tomato and Bocconcini
Servings: 4
Ingredients:
Pasta with Tomato and Bocconcini
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 507 |
| pro | 20 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 72 g |
| fibre | 6 g |
| chol | 25 mg |
| sodium | 674 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 29% |
| vit A | 17% |
| vit C | 40% |
| folate | 89% |
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2 tbsp (25 mL) extra-virgin olive oil
4 green onions, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) cherry or grape tomatoes, halved
1/4 cup (50 mL) chopped fresh basil or parsley
4 cups (1 L) scoobi doo or penne pasta (12 oz/375 g)
1 cup (250 mL) cubed bocconcini cheese
Preparation:
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.
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.
Additional Information
- Tip: Bocconcini are nuggets of fresh mozzarella cheese that are generally sold packed in whey or water at supermarket deli counters. Use 1 cup (250 mL) diced mozzarella if unavailable.
Source
Canadian Living Magazine: July 2006
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