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Nutritional Information

Calories    540
Total Fat    23g
Saturated Fat    8g
Cholesterol    35mg
Sodium    550mg
Total Carbohydrate    63g
Dietary Fiber    3g
Sugars    --
Protein    20g
Calcium    --
spaghetti with pesto and tomato mozzarella salad

Lisa Hubbard

Prep Time: 20 min

Cook Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    1 pound(s) thin spaghetti, hybrid cloudsubstitute linguine
    1 bunch(es) (large) fresh basil
    1 clove(s) (small) garlic
    1/4 cup(s) olive oil
    1 tablespoon(s) olive oil
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) ground black pepper
    1/2 cup(s) freshly grated Parmesan cheese
    1 1/2 pint(s) red and/or Display rack yellow cherry tomatoes, each cut in half
    1 tablespoon(s) red wine vinegar
    8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes

Directions

    Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
    Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. best travel tea mug In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
    In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.
    Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.