This Caprese Pasta is full of fresh ingredients and so easy to make. A light tomato sauce coats whole wheat pasta, plus fresh mozzarella and basil add tons of flavor!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 8 ounces whole wheat elbow pasta
- 3 tablespoons extra virgin olive oil divided
- 1 pint grape or cherry tomatoes washed and dried well
- 3 cloves garlic minced
- salt and pepper
- ¼ cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese cut into small cubes
- ¼ cup thinly sliced fresh basil
Cook pasta in a large pot of boiling, salted water to al dente. Reserve ½ cup of the pasta cooking water. Drain pasta; set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add tomatoes and cook, stirring occasionally, until tomatoes have softened and begin to burst, about 10 minutes. Add garlic and cook for 30 seconds, stirring constantly. Reduce heat to low.
Add the cooked pasta to the skillet with the tomatoes and garlic, along with about ¼ cup of the pasta cooking water and the remaining tablespoon olive oil. Season with salt and pepper and stir to combine. Add more pasta cooking water as necessary – combined with the cooked tomatoes it will make a light tomato sauce to coat the pasta. Stir in the grated Parmesan and then the fresh mozzarella.
Remove pan from the heat and then gently stir in fresh basil. Serve.
Calories: 512kcal | Carbohydrates: 50g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 469mg | Potassium: 432mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 27.6mg | Calcium: 395mg | Iron: 3.2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com