The Food That Sings

Tomato, Basil, and Fresh Mozzarella Pasta Salad June 1, 2010

Filed under: Pasta — alisonfsu @ 1:05 am
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As the weather heats up, I am always looking for quick and fresh meals that do not heat up the kitchen. If you like to eat caprese salad, then you will really enjoy this pasta salad. The flavors are clean and fresh and the meal is quite healthy. I took this pasta salad to a cook out at a friends house for Memorial day and it was a hit! Hope that you will try it as a stand alone meal or side dish!

Tomato, Basil, and Fresh Mozzarella Pasta Salad

Adapted from The Washington Post

16 ounces of penne (fusilli, bowties, whatever shape you like)

10- 12 ounces of fresh mozzarella, cut into 1/4 to 1/2 inch pieces

1 container of cherry tomatoes, quartered

Fresh, caprese-style pasta salad

15 to 20 medium to large basil leaves, coarsely chopped

4 scallions, white and green parts, finely chopped

2 handfuls of toasted pine nuts

1/2 cup of extra virgin olive oil

4 teaspoons of balsamic vinegar- more to taste

Kosher salt and freshly ground pepper

In a large pot of salted water, cook the pasta until done. In a dry saute pan, toast two handfuls of pine nuts for approximately 2 minutes. Drain and rinse pasta with cold water until cool. When it is completely dry, transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil, balsamic vinegar, and toasted pine nuts. Season with salt and pepper and add additional balsamic to taste. Serve immediately, or cover and refrigerate until ready to serve.

Serves 4-8.


Baked Lemon Pasta March 19, 2010

Filed under: Uncategorized — alisonfsu @ 12:34 am
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I have been looking for a flavorful lemon pasta for a while, well, I HAVE FOUND IT! This dish took less than 30 minutes, required few ingredients, made the entire house smell like Spring, and had a lot of flavor. I used a Meyer lemon olive oil that I purchased at Lowcountry Gourmet Foods in Savannah, Georgia. The store offers a large variety of flavored olive oils and balsamic vinegars that are worth checking out online.* If you do not have flavored olive oil, you can increase the lemon zest to balance out the flavor. I hope that you will try this tasty, weeknight pasta!

*Website for Lowcountry Gourmet Foods: Lemon Olive Oil

Baked Lemon Pasta

Adapted from The Pioneer Woman Cooks

3/4 a box of angel hair pasta

4 tablespoons salted butter or margarine

2 tablespoons of Lowcountry Meyer lemon olive oil (or regular olive oil)

3 cloves garlic, minced

1 whole lemon, juiced and zested

2 cups low fat sour cream

1/2 teaspoon of kosher salt, or more to taste

pinch of red pepper flakes

1 handful of parmesan cheese, or italian blend cheese

flat-leaf parsley (I did not have this on hand, but it would taste great on top of the dish)

Preparation:Out of the oven and ready to be eaten!

Preheat oven to 375 degrees. Cook angel hair until al dente. In a skillet, melt butter and lemon olive oil on low heat. When butter is melted, add garlic, red pepper flakes, and squeeze in fresh lemon juice. Turn off heat.

Add sour cream, lemon zest, and salt, mixing together. Pour sour cream mixture over drained angel hair and stir together. Put angel hair in an oven safe dish.

Bake, covered, for 15 minutes. Remove foil and bake for an additional 10 minutes- watch pasta to make sure that it does not dry out.

Place a final squeeze of lemon on the pasta, and top with chopped parsley.

Serves 4-6