Lunch: Pasta with Garden Tomatoes and Fresh Mozzarella

Allysa Torrey's Pasta with Garden Tomatoes and Fresh Mozzarella is redolent with gently sautéed onion and garlic, which beautifully offset perky chopped tomatoes, basil, and cubed mozzarella.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Pasta with Garden Tomatoes and Fresh Mozzarella

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

.67 lb. fresh mozzarella
1/2 tsp. coarse sea salt
1 c. olive oil
4 tbsp. butter
1 c. Vidalia onion
1/4 c. garlic
1 lb. pasta
4 c. vine-ripened tomatoes
3/4 c. Romano cheese
1/2 c. basil

Instructions

Toss mozzarella and salt together, and set aside. Fill a medium stockpot with water and bring to a boil. Heat the oil and butter in a large sauté pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender — about 10 minutes
Cook the pasta in the boiling water until al dente. Add the tomatoes to the cooked onions, and increase the heat to medium-high. Continue to cook, stirring occasionally, until just tender — about 5 minutes
Drain the pasta, and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese. Serve immediately.

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