Recipe Details
Ingredients
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1poundspaghetti
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1 ½cupscherry tomatoes, halved
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½cupolive oil
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3tablespoonslemon-infused white balsamic vinegar
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2clovesgarlic, chopped
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⅓cupchopped Thai basil
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1(8 ounce) containersmall mozzarella balls in oil, halved
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salt and freshly ground black pepper to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
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Drain pasta and top with cherry tomato mixture.
Cook’s Note:
Use any type of pasta you like instead of spaghetti.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories842 | |
| % Daily Value * | |
| Total Fat 41g |
53% |
| Saturated Fat 12g |
61% |
| Cholesterol 44mg |
15% |
| Sodium 96mg |
4% |
| Total Carbohydrate 92g |
33% |
| Dietary Fiber 4g |
15% |
| Protein 26g |
51% |
| Potassium 403mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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