Ingredients for Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella
- 1 pint cherry or grape tomatoes
- 2 cups arugula
- 2 cloves garlic, minced
- 8 ounces fresh mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound penne pasta
- 2 tablespoons balsamic glaze
- 1/2 cup reserved pasta water
- fresh basil (optional)
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How to Make Balsamic Tossed Pasta With Fresh Tomato Arugula And Mozzarella
- **Make the Sauce:** In a large bowl, combine 1 pint cherry or grape tomatoes (halved), 2 cups arugula (packed), 2 cloves garlic (minced), 8 ounces fresh mozzarella (torn into small pieces), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons extra virgin olive oil. Gently toss to combine.
- **Refrigerate:** Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
- **Cook the Pasta:** While the sauce chills, cook 1 pound pasta (your choice of shape) in a large pot of boiling salted water according to package directions.
- **Drain the Pasta:** Drain the pasta, reserving about 1/2 cup of pasta water.
- **Toss with Sauce:** Add the drained pasta to the bowl with the chilled sauce. Toss gently to coat.
- **Add Balsamic Glaze:** Drizzle 2 tablespoons of balsamic glaze over the pasta and toss again. Add a tablespoon or two of the reserved pasta water if needed to loosen the sauce.
- **Serve Immediately:** Garnish with extra arugula or fresh basil (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
48g
Carbs
24g
