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Cherry Tomato & Mozzarella Cheese Pasta

Cherry tomatoes & mozzarella pasta

Even with my family’s crazy schedule, I still make it a priority to make home cooked meals whenever possible…at least on school days Not only is it less expensive but it’s healthier, too!

I love “Meatless Mondays.” Even if it’s just once a week (I would like to do more!) cutting meat out of your diet can make a huge difference. There are so many yummy and satisfying plant-based proteins available. So, why wouldn’t you?! Quinoa, lentils, beans, spirulina … just to name a few! It can be hard at first, especially if you are a meat-lover, but start by gradually adding in more veggies and healthy grains into your diet when you can. When you feel comfortable, try replacing at least one full meal a day with a plant based option!

I’ll be honest, my family is OB-sessed with pasta dishes. I can’t indulge as often as I like with pasta but when I do, I try to make it as healthy as possible!

This meatless pasta dish is perfect for a “Meatless Monday” paired with a glass of red wine. Enjoy!

Cherry Tomato & Mozzarella Cheese Pasta
Author: 
Recipe type: Main
 
Ingredients
  • 1 pound of penne
  • 1 pound of cherry tomatoes
  • Extra virgin olive oil or avocado oil
  • 4 cloves of minced garlic
  • ½ tsp of crushed red pepper
  • 1½ tsp of pink Himalaya salt
  • ½ tsp of pepper
  • 1 pound fresh mozzarella
  • ½ cup of fresh basil
Instructions
  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
  4. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the basil.
Notes
***Use organic ingredients whenever possible***

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