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Tomato-Basil Pasta with Fresh Mozzarella

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Tomato-Basil Pasta with Fresh Mozzarella
  • Prep 20 min
  • Total 40 min
  • Servings 4
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Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.
Updated Nov 4, 2008

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up
  • 1/4 cup chopped fresh basil leaves
  • 3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
  • 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1/4 cup pine nuts, toasted

Steps

  • 1
    In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  • 2
    Meanwhile, cook and drain pasta as directed on box.
  • 3
    Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pine nuts are harvested from the pine cones of several varieties of pine trees. They add a nice crunch and delicate flavor to this dish.

Nutrition

640 Calories, 24g Total Fat, 26g Protein, 79g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
820mg
34%
Potassium
590mg
17%
Total Carbohydrate
79g
26%
Dietary Fiber
8g
32%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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