Good evening, friends!
I hope your week has been off to a great start! My week is going to be a little busy since I’m scrambling around to get a lot done before I leave for vacation. I can’t wait to hit the road and head to the beach! It will be a very needed trip. 🙂
Today I’ve got a fresh summer recipe for you! This caprese pasta dish is light and packed with wonderful summer flavors! In the summer, I find myself craving “lighter foods” more, or foods that aren’t hearty and that leave me feeling weighed down. This pasta recipe is super tasty and definitely hits the spot!
Ingredients (1 serving):
- 1 serving of your favorite wholegrain pasta (I used Banza Chickpea Pasta)
- 1/2 c. cherry tomatoes
- 1/2 c. mozzarella pearls
- 2 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- A few basil leaves for garnish
- A pinch of salt
- A pinch of black pepper
Note: For this recipe, I like to have roasted cherry tomatoes, although it’s just as tasty with fresh tomatoes. If you want a faster prep, opt out of roasting the tomatoes and skip the following step.
Preheat the oven to 350 degrees. Gently mix the cherry tomatoes with a tablespoon of balsamic vinegar and a pinch of salt, then spread out on a baking sheet. Place the baking sheet in the oven and roast for about 30 minutes or until the tomatoes start to shrivel up a bit.
While the tomatoes are roasting, cook your pasta according to the instructions on the package. Place your cooked pasta in a bowl and add the roasted cherry tomatoes, the mozzarella pearls and basil. Gently toss the ingredients together.
In a small bowl, mix together the rest of the balsamic vinegar, the olive oil, salt and pepper. Drizzle over the pasta and enjoy!
What are your favorite pasta recipes?