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This caprese pasta is the perfect cool and refreshing summer dish. The lemon-infused white balsamic vinegar adds a really nice twist to this classic dish.
Ingredients
- 1 pound spaghetti
- 1 ½ cups cherry tomatoes, halved
- ½ cup olive oil
- 3 tablespoons lemon-infused white balsamic vinegar
- 2 cloves garlic, chopped
- 1/3 cup chopped Thai basil
- 1 (8 ounce) container small mozzarella balls in oil, halved
- salt and freshly ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Step 2
Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
Step 3
Drain pasta and top with cherry tomato mixture.
Cook’s Note:
Use any type of pasta you like instead of spaghetti.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 842 | |
| % Daily Value * | |
| Total Fat41g | 53% |
| Saturated Fat12g | 61% |
| Cholesterol44mg | 15% |
| Sodium96mg | 4% |
| Total Carbohydrate92g | 33% |
| Dietary Fiber4g | 15% |
| Protein26g | |
| Potassium403mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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