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| General Category : Main Course |
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| Food Group : Pasta |
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| Cuisine Type : Italian |
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| The oven-dried tomatoes add a nice sweetness and good flavour to this lycopene-packed pasta dish. |
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Ingredients
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1 recipe Oven-Dried Tomatoes |
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3/4 lb (375 g) linguini, preferably whole wheat |
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4 tsp (20 mL) extra-virgin olive oil, divided |
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3 cloves garlic, chopped |
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2 bocconcini balls, diced |
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1/4 cup (50 mL) chopped fresh basil |
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Salt and pepper |
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1/4 cup (50 mL) freshly grated Parmesan cheese |
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Preparation
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Cook pasta according to package directions; drain and place in large heated bowl. Heat 2 tsp (10 mL) olive oil in a large skillet over medium heat; add chopped garlic and cook for 30 seconds until fragrant. Reduce heat to medium-low and continue to cook for two minutes, being careful not to brown the garlic. Add tomatoes and heat over medium heat until mixture is warmed through and just beginning to simmer. Pour over linguini and toss. Add bocconcini, distributing pieces evenly. Toss with remaining 2 tsp (10 mL) olive oil and chopped fresh basil. Season with salt and pepper. Serve with cheese.
Tip: Bocconcini balls are small balls of fresh mozzarella usually sold in whey or water in the deli section. Substitute regular mozzarella if difficult to find.
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Nutritional information
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| Per serving (6): 308 cal, 6 g fat, 55 g carb, 3 g protein, 7 g fibre (using whole wheat pasta), 92 mg sodium (without added salt). Excellent source niacin. Good source thiamin, folate, iron. |
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Source
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© Homemakers.com
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