Melting Cherry Tomato & Mozzarella Pasta

• servings: 4 servings
• active time: Mozzarella
• total time: 30 minutes

Ingredients

8 ounces whole-wheat rotini or short tube pasta

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1/4-1/2 teaspoon crushed red pepper

1 pound cherry tomatoes (about 3 cups)

3/4 teaspoon salt

1/2 teaspoon Italian seasoning

1/4 teaspoon ground pepper

1/3 cup chopped fresh basil

1 tablespoon balsamic glaze

1 cup halved or quartered mozzarella balls

Directions

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Reserve ½ cup cooking water, then drain the pasta.

Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add tomatoes, salt, Italian seasoning, pepper and the reserved pasta water. Bring to a lively simmer and cook, stirring occasionally and adjusting heat as needed, until the tomatoes burst and the sauce has thickened, 10 to 12 minutes. Remove from heat.

Add the pasta, basil and balsamic glaze; stir to combine. Stir in mozzarella. Garnish with basil and drizzle with balsamic glaze, if desired.

Nutrition

• Calories: 349 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 36 mg
• Sodium: 696 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 15 g