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Author Topic: Caprese pasta  (Read 1294 times)

Offline Melanie

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Caprese pasta
« on: August 10, 2015, 07:18:48 AM »
This is my family's favorite summer dinner.  We like to use the pasta that is available at our farmer's market:

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.

Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

Offline BoooD4455

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Re: Caprese pasta
« Reply #1 on: November 23, 2019, 02:00:46 AM »
Yammy! I want to try!
Try my favourite recipe - Vegan Mushrooms Penne & Avocado Sauce
3.5 ounces Penne Pasta
5 ounces Mushrooms
Red Onion
3 ounces Fresh Spinach
1 Avocado
3 minced cloves Garlic
1,5 oz Parsley
2 tbsp Almond Milk
4 tbsp Water
1 tbsp Extra Virgin Olive Oil
tsp Salt
Pinch of Black Pepper
Sooo tasty!)