Roasted Tomato and Fresh Mozzarella Pasta
User Reviews
5
Roasted Tomato and Fresh Mozzarella Pasta
Description
Roasted Tomato and Fresh Mozzarella Pasta incorporates a base of garlic and herb roasted tomatoes with cooked ditalini pasta. The pasta is boiled to al dente and then tossed with olive oil to prevent sticking. Sweet corn kernels are quickly cooked in the microwave and cut off the cob, adding a crisp, fresh texture.
Fresh mozzarella is cubed and added after the pasta has cooled slightly, preventing the cheese from melting immediately. Finely chopped basil adds an herbal freshness that complements the roasted tomatoes and sweet corn. Salt and freshly ground black pepper season the dish to taste.
This pasta works well as a light main or a side dish during warm weather, highlighting the mixture of fresh and roasted vegetables with soft cheese for contrast.
Detailed tips are available in the referenced café tips section to guide add-ons and texture adjustments. Nutritional info excludes the roasted tomatoes preparation.
Ingredients
- 1 recipe Garlic and Herb Roasted Tomatoes
- 1 pound ditalini pasta
- 4 sweet corn ears, fresh
- 12 ounces fresh mozzarella
- 3 tablespoons extra virgin olive oil divided
- ¼ cup basil finely chopped, fresh
- 1 teaspoon kosher salt
- black pepper to taste, freshly ground
Instructions
- Prepare the Garlic Herb Roasted Tomatoes.
- Bring a medium-large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Allow water to return to a boil, then cook pasta for 8-10 minutes or until al dente (If you're using a different type of pasta, follow the directions on the package).
- Reserve 1 cup of the pasta water then drain well, drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.
- While pasta is cooking, place corn in a large microwave-safe bowl and add 1 tablespoon of water. Cover the bowl with a plate and cook in the microwave on high for 5 minutes. Remove from microwave, carefully remove the plate to vent and wait till corn is cool enough to handle, then cut kernels from cobs. Cover and set aside.
- Allow pasta to cool for 20 minutes (this will keep the cheese from melting right away), then combine with about ⅔ of the tomatoes (reserve the rest) in a medium-large bowl, (be sure to scrape out all the good oil and herbs from the pan).
- Add corn, fresh mozzarella, remaining olive oil, salt, pepper and ¼ cup of the pasta water. Stir gently to combine and add more pasta water to loosen a bit, if needed.
- Add one half of the basil and stir gently one more time. Top with the remaining tomatoes and basil. Warm slightly (1-2 minutes) in the microwave before serving or serve at room temperature.
Notes
- Follow the referenced detailed tips in the café post for variations and optimal preparation steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 568mg | 24% |
| Potassium | 280mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 227mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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