Pasta with Tomato and Bocconcini
220 people added this to their Recipe Box
This recipe makes 4 servings
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 |
Ingredients
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
- Keywords : Dinner; Vegetarian; Italian; Boil/Simmer; One-Pot; Pasta; Tomatoes; Cheese;
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