Arts & Crafts Magazine

Pasta with Mozzarella and Dried Tomatoes

By Unitherapy @UniTherapy

We tried this recipe out two nights ago and it was really good! I have come to the conclusion that we have been eating quite unhealthy lately so I came up with some healthy and new recipes to try out. This one is definitely a keeper.
Pasta with mozzarella and dried tomatoes
1 large broccoli (600 g)
400g tagliatelle
1 bag of pine nuts (65 g)
3 cups mini balls of mozzarella (cheese, a 125 g)
1 jar of dried tomatoes (320 ml)
1 bag rocket salad (+/- 75 g)
Cut the broccoli into small pieces. Bring water to a boil and add the pasta with the broccoli and a tsp salt, until the pasta is ready. Drain and leave in pan. In dry skillet stir fry the pine nuts until brown, place them on a plate to cool. Drain the mozzarella and the semi-dried tomatoes, cut them into mixable pieces and add them to the broccoli and pasta. Warm the mixture through and serve with the pine nuts, rocker and ground pepper.
Original recipe is {here}.

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