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Pasta with Heirloom Tomatoes, Fresh Mozzarella, Basil, and Balsamic
Vinegar Recipe Brought to you by FoodFit This recipe serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes For the balsamic vinegar: 1 tablespoon balsamic vinegar 1 1/2 tablespoons olive oil 1/2 teaspoon chopped garlic sea salt and freshly ground black pepper For the pasta: 3-4 heirloom tomatoes 1 cup fresh basil, julienned 8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes 12 ounces pasta, fresh or dried, such as fettuccine 1 teaspoon olive oil Garnish: fresh basil leaves Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning. Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella. Bring a large pot of water to a boil. Add the pasta, bring to a boil and cook until al dente, 3 to 4 minutes for fresh pasta or according to the directions on the package. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad. Divide the pasta among 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top. Nutrition Facts Serving size: 1 cup of pasta with tomatoes and mozzarella Calories 339 Total Fat 13 g Saturated Fat 4 g Protein 8 g Total Carbohydrate 46 g Dietary Fiber 5 g Sodium 292 mg Percent Calories from Fat 35% Percent Calories from Protein 10% Percent Calories from Carbohydrate 55% -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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