Name: Sun-Kissed Tomato and Mozzarella Pesto Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 9 ounces spaghetti; 1 teaspoon salt; 1 teaspoon lemon juice; 1 tablespoon unsalted butter; 4 cups cherry tomatoes, halved; 1 teaspoon freshly ground black pepper; 1 cup fresh mozzarella, torn in pieces; 1/8 teaspoon red pepper flakes; 2 cloves garlic, minced; 1/4 cup store-bought pesto; 3 tablespoons shallot, diced

Pesto Pasta

Do you heat pesto before adding to the pasta?

Should you reserve some of the pasta water before draining?

This delightful Sun-Kissed Tomato and Mozzarella Pesto Pasta is the perfect dish to enjoy the best flavors of summer. This meatless recipe features juicy cherry tomatoes, aromatic garlic, creamy mozzarella, and a touch of flavorful pesto. Quick, easy, and utterly delicious!

Milk

Tree Nuts

Wheat

Vegetarian

Oils

milliliter

olive oil

Pastas & Noodles

gram

spaghetti

Seasonings

salt

Juice

lemon juice

Butter & Margarine

unsalted butter

Fresh Vegetables

cherry tomato

black pepper

Cheese

fresh mozzarella cheese

red pepper flakes

garlic

Pasta Sauces

basil pesto

shallot

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Manganese

Selenium

Vitamin C

Vitamins

Vitamin K

Vitamin E

Thiamin (B1)

Niacin (B3)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin D

Sodium

Zinc

Copper

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Sun-Kissed Tomato and Mozzarella Pesto Pasta

Baking Goods

Pasta, Sauces, Grain

Beverages

Dairy

Produce

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Heat the olive oil in a large non-stick sauté pan over medium-high heat, then add the diced shallot and minced garlic. Cook until soft, about 3-5 minutes.

Add the halved cherry tomatoes and gently stir to combine. Cook until the tomatoes break down and release their juices, about 4-5 minutes.

Add the salt, freshly ground black pepper, and red pepper flakes. Continue to cook on medium-high heat until the mixture is soft and juicy, another 5-7 minutes.

Stir in the lemon juice and unsalted butter and cook for another minute or two. Set the tomato sauce aside and keep it warm.

Cook the spaghetti according to the package directions, adding a generous teaspoon of salt to the water. Before draining, reserve 1/4 cup of the pasta water.

Add the drained pasta to the sauté pan with the tomato sauce, along with the reserved pasta water and store-bought pesto. Gently toss everything together until combined.

Remove the pan from the stove, then add the torn mozzarella and mix gently. Divide the pasta among four plates, and enjoy!

Sun-Kissed Tomato and Mozzarella Pesto Pasta

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