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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Found a lemon basil pasta recipe on a blog and I doctored it up using amazing fresh lemon basil in our produce box, tomatoes from our container garden and some mozzerella from dinner the other night. Very light, fast, easy and tasty! If you start the pasta water boiling right away, this can easily be a 15 minute meal. Ingredients:
1/2 cup lemon basil, cut into thin ribbons |
8 ounces pasta |
4 plum tomatoes, diced |
1/2 cup mozarella cheese, cubed (fresh) |
1/4 cup olive oil |
1/2 lemon, zested and juiced |
2 cloves garlic, minced |
1 dash balsamic vinegar |
1/4 cup pine nuts, toasted |
salt & pepper |
Directions:
1. Mix ingredients (minus, pasta & pine nuts) together in a large bowl.
2. Cook pasta in salted water til al denti, drain and toss with tomato & Olive oil.
3. Top with pine nuts.
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