Garden Pasta With Bocconcini

Name: Garden Pasta With Bocconcini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters halved bocconcini (small mozzarella balls); 118 milliliters cherry tomatoes (preferably mixed colors); 355 milliliters halved cherry tomatoes; 59 milliliters fresh basil; 118 milliliters fresh basil, thinly sliced; 946 milliliters ounces campanelle or fusilli pasta (about; 1 clove garlic; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 79 milliliters extra-virgin olive oil; 6 servings Freshly ground pepper; 3 Tbsps red wine vinegar; 59 milliliters pine nuts or slivered almonds, toasted; 1 small zucchini

The recipe Garden Pasta With Bocconcini can be made in approximately 30 minutes. This recipe serves 6. This hor d'oeuvre has 338 calories, 10g of protein, and 19g of fat per serving. Head to the store and pick up bocconcini, cherry tomatoes, kosher salt, and a few other things to make it today. If you like this recipe, you might also like recipes such as Pasta with Turkey Meatballs and Bocconcini, Pasta Puttanesca with Hot Sausage and Bocconcini, and Dinner Tonight: Pasta with Turkey Meatballs and Bocconcini Mozzarella.

Instructions

Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes.

Ingredients you will need

Garlic

Water

Equipment you will use

Sauce Pan

Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.

Ingredients you will need

Cherry Tomato