Pasta with garlic, herbs and fresh mozzarella

1 servings

Ingredients

Quantity Ingredient
500 grams Dried pasta of your choice
4 Cloves garlic
1 bunch Fresh basil; leaves torn
1 Packed cup fresh parsley; chopped
300 grams Fresh mozzarella or bocconcini; quartered or halved
1 small Red chilli; minced or 1/4
; teaspoon chilli
; flakes
60 millilitres Olive oil; (3 tablespoons)
40 millilitres Red wine vinegar; (2 tablespoons)
80 grams Rocket leaves; well washed
Shavings of parmesan cheese to serve

Directions

Bring a large pot of salted water to the boil and when boiling, add the pasta and cook until just tender.

Meanwhile, mince the garlic cloves with a little salt and mix with the torn basil leaves, chopped parsley, fresh mozzarella,, chilli and olive oil and toss thoroughly adding salt and pepper to taste.

Drain the pasta, reserving 1 cup of the pasta water and mix the pasta with the herb and garlic mixture, red wine vinegar and rocket leaves. Toss thoroughly making sure all the pasta is well coated. If the pasta is a little dry, add as much of the reserved pasta water as required to moisten the pasta.

Garnish with shavings of parmesan cheese and serve immediately.

Converted by MC_Buster.

Per serving: 509 Calories (kcal); 55g Total Fat; (94% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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