Italian

Spaghetti with Pesto and Tomato-Mozzarella is for Salad.

Spaghetti with Pesto and Tomato-Mozzarella takes 15 minutes to prepare.

Spaghetti with Pesto and Tomato-Mozzarella takes 10 minutes to cook.

Spaghetti with Pesto and Tomato-Mozzarella makes 4 servings.

The ingredients for Spaghetti with Pesto and Tomato-Mozzarella are:

1/2 lb of whole wheat spaghetti
1 bunch (large) fresh basil
1 clove (small) garlic
1/8 cup olive oil
1/2 T Olive Oil
1/4 tsp salt
1/8 ground black pepper
1/4 freshly grated Parmesan Cheese
1 Pint of Cherry tomatoes, each cut in half
1/2 T red wine vinegar
4 oz fresh mozzarella cheese, cut into 3/4" cubes

Here is how you make Spaghetti with Pesto and Tomato-Mozzarella:

Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 1 cup firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/8 cup oil, and 1/4 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan: pulse to combine. Set pesto aside.In bowl, mix tomatoes, vinegar, and 1/8 teaspoon pepper with remaining 1/2 tablespoon oil and 1/8 teaspoon salt. Gently stir in mozzarella.Drain spaghetti, reserving 1/4 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.Number of Servings: 4Recipe submitted by SparkPeople user SBOGOTT.

The nutritional information for Spaghetti with Pesto and Tomato-Mozzarella is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 284.6

• Total Fat: 15.2 g
• Cholesterol: 21.4 mg
• Sodium: 832.3 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 3.0 g
• Protein: 12.8 g

Spaghetti with Pesto and Tomato-Mozzarella is Italian cuisine.