A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pasta With Heirloom Tomatoes, Fresh Mozzarella, Basil and Balsamic Vinegar
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- #114300
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Balsamic Vinegar
1 tablespoon balsamic vinegar
1 1/2 tablespoon olive oil
1/2 teaspoon chopped garlic
sea salt
freshly ground black pepper
Pasta
3 heirloom tomatoes
1 cup fresh basil, julienne cut
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
fresh basil leaves, for garnish
directions
Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning.
Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienne basil leaves. Add the mozzarella.
Bring a large pot of water to a boil. Add the pasta, bring to a boil and cook until al dente, 3 to 4 minutes for fresh pasta or according to the directions on the package.
Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad.
Divide the pasta among large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.
added by
sjosie
nutrition data
574 calories, 22 grams fat, 70 grams carbohydrates, 24 grams protein per serving.
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