Friday, July 01, 2005

Pasta Margherita

Pasta Margherita(Adapted from CL)

8 ounces uncooked whole wheat spaghetti
1/2 cup chopped fresh basil
1/4 cup chopped green onions
2 garlic cloves, minced
16 ounces cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh mozzarella, diced

In a large pot, cook pasta according to the package directions. When done, drain and place in a large bowl.

While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss gently to coat pasta. Top with mozzarella.

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