Sunday, January 11, 2009

Italian Pasta with Fresh Tomatoes, Mozzarella and Basil

1 oz of wholewheat rotini (I use Ronzini Healthy Harvest)
1 large fresh tomato
1 oz mozzarella, cubed
5 fresh basil leaves (large ones)
1 garlic clove, microplaned
1/2 ts good olive oil
zest of 1/2 lemon
salt, pepper
1/2 cup of passata di pomodori

Cook pasta according to instructions. Meanwhile, cube tomato, mozzarella and basil and fill into a larger bowl. On the stove, heat the olive oil and add the garlic. Saute only 30 sec (burns easily) and add the passata, salt and pepper, and heat through. Also add the lemon zest. 1 min before the pasta is done, pour the tomato sauce over the fresh tomatoes and mozzarella, and stir. Then add the drained pasta, and 2 TB of preserved hot pasta water. Mix through, and serve!

1 lunch entree (200 kcal)

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