Spaghetti Pesto with Tomatoes and Mozzarella
(from Carolyn’s recipe box)
Store leftover pasta and topping separately for reheating.
Prep time: 20 minutes
Cook time: 15 minutes
Serves 6 people
Categories: family favorite, healthy, pasta, quick and easy, vegetarian
Ingredients
- 1 lb whole grain thin spaghetti
- 8 oz pre-made pesto
- 2 cups grape tomatoes, halved
- 8 oz marinated mozzarella balls, drained and halved
- 1 tbsp extra virgin olive oil
- 1 tbsp cider or red wine vinegar
- 1 tsp black pepper
Directions
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Prepare spaghetti according to package directions. Reserve 1/2 cup of cooking liquid.
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While the spaghetti is cooking, stir together tomatoes, mozzarella, oil, vinegar and pepper.
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Mix together spaghetti, reserved cooking liquid and pesto until spaghetti is well coated.
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Serve spaghetti warm, and top with unheated tomato and mozzarella mixture.