Prep time: about 10 minutes to chop veggies
Time cook: about 15-20 minutes
One of my favorite summer time dishes is caprese salad. It has been a while since summer and I am missing my tomato mozzarella treat. But when it is winter in Philly – you just need something warm! This is my fix for needing a warm version of caprese flavors. This pasta dish uses a healthy vegetarian recipe with plenty of veggies!
Ingredients:
Box of healthy penne pasta (whole wheat, multi grain, etc. – I used Barilla protein plus multigrain)
7 cloves of garlic minced
1 red onion chopped
1 pint of cherry tomatoes (halved)
2 T olive oil
½ cup dry white wine (I used sauvignon blanc)
¼ teas salt
¼ teas black pepper
¼ teas crushed red pepper
1 cup baby spinach chopped
½ cup fresh basil chopped
1 cup of reserved pasta water
8 oz. of part skim mozzarella cheese cut in cubes
Directions:
Start cooking pasta
Meanwhile, over medium-high heat, sauté onions for about 5 minutes
Then add garlic and sauté for 2-3 minutes more
Add wine and let reduce for 1 minute
Turn down heat to medium-low, and add tomatoes, black pepper, crushed red pepper, salt and sauté for 5 minutes
Reduce to low, add spinach and stir until well-combined
Add pasta, 1 cup of reserved pasta water, and stir until well-combined
Add basil and stir
Take off heat, then add mozzarella, stir and then serve
