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%

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