What’s better than pasta? Especially when tossed with fresh mozzarella, sweet cherry tomatoes and incredible fresh basil pesto made with fruity olive oil? This is a fabulous meal, ready in a flash and loaded with amazing flavor. Adding spinach to the pesto is a great way to add more nutrients.
Total Time
20min
5.0
4 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
2/3
cup
Fresh Mozzarella Cheese Ball
•
1/2
cup
Fresh Basil
•
2
Tbsp
Pine Nuts
•
8
oz
Penne Pasta
•
4
cloves
Garlic
•
1/2
cup
Parmesan Cheese
, grated
•
1
Lemon
•
1
cup
Cherry Tomatoes
•
3 3/4
cups
Fresh Baby Spinach
•
1/2
cup
Olive Oil
•
2
tsp
Salt
•
1/4
tsp
Ground Black Pepper
Cooking Instructions
1.
Bring eight cups of water and Salt (2 tsp) to a boil in a large saucepan with a lid over high heat.
2.
Meanwhile, juice Lemon (1) into a small bowl. Remove the seeds and set aside. Pick Fresh Basil (1/2 cup) leaves from stems and discard stems. Set leaves aside. Slice the Cherry Tomatoes (1 cup) in half lengthwise.
3.
To create the pesto, pour Olive Oil (1/2 cup), Fresh Baby Spinach (3 3/4 cups), basil, Pine Nuts (2 Tbsp), Garlic (4 cloves), and lemon juice into the bowl of a food processor.
4.
Add half of the Parmesan Cheese (4 Tbsp), along with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Process until smooth.
5.
When water reaches a boil, add Penne Pasta (2 cups) and stir. Cook for 11 minutes, or until desired texture. Drain pasta into a colander and then return to the large pot, placed over medium low heat.
6.
Toss the pasta evenly with the pesto.
7.
Add the red cherry tomatoes, and the Fresh Mozzarella Cheese Ball (2/3 cup). Gently toss until well coated and cheese is warm but do not over melt. Remove from heat.
8.
Place the pasta in the center of two plates with an even distribution of tomatoes and mozzarella cheese. Sprinkle with remaining Parmesan Cheese (4 Tbsp).
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1264
FAT
78.9 g
PROTEIN
39.1 g
CARBS
101.6 g
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