Farfalle with fresh tomatoes, basil and mozzarella

The recipe Farfalle with fresh tomatoes, basil and mozzarella can be made in approximately 15 minutes. One serving contains 557 calories, 16g of protein, and 15g of fat. For 97 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 7 people were glad they tried this recipe. Head to the store and pick up olive oil, tomatoes, mozzarella, and a few other things to make it today. It works well as a main course. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. Similar recipes include Orecchiette with Tomatoes, Fresh Mozzarella, and Basil, Tomatoes Stuffed with Fresh Mozzarellan and Basil, and Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil.

Servings: 4

 

Ingredients:

1 pound of Farfalle pasta by Barilla

24 medium fresh basil leaves

2 large mozzarella, diced

2 tbsp olive oil

Salt and pepper

4 tomatoes, halved, seeded and cut in small pieces ½ inch dice (3 cups)

2 tablespoons unsalted butter

Equipment:

frying pan

pot

bowl

Cooking instruction summary:

  1. Boil a large pot of salted water and cook the pasta according to the package directions. When done drain, place back in the cooking pan and add the butter.
  2. In a large skillet saut the tomatoes with the olive oil, 5 minutes. Remove from the heat and add the basil.
  3. In a large bowl add the pasta, the tomatoes and mix well. Add the mozzarella and give it a last light folding.
  4. Serve immediately

 

Step by step:


1. Boil a large pot of salted water and cook the pasta according to the package directions. When done drain, place back in the cooking pan and add the butter.In a large skillet saut the tomatoes with the olive oil, 5 minutes.

2. Remove from the heat and add the basil.In a large bowl add the pasta, the tomatoes and mix well.

3. Add the mozzarella and give it a last light folding.

4. Serve immediately


Nutrition Information:

Quickview
556k Calories
16g Protein
14g Total Fat
89g Carbs
15% Health Score
Limit These
Calories
556k
28%

Fat
14g
23%

  Saturated Fat
4g
31%

Carbohydrates
89g
30%

  Sugar
6g
7%

Cholesterol
15mg
5%

Sodium
210mg
9%

Get Enough Of These
Protein
16g
32%

Selenium
71µg
103%

Manganese
1mg
60%

Vitamin A
1329IU
27%

Phosphorus
248mg
25%

Vitamin K
24µg
23%

Vitamin C
17mg
21%

Fiber
5g
21%

Copper
0.41mg
21%

Magnesium
75mg
19%

Potassium
553mg
16%

Vitamin B3
2mg
13%

Vitamin B6
0.26mg
13%

Vitamin E
1mg
13%

Zinc
1mg
12%

Iron
1mg
11%

Folate
40µg
10%

Vitamin B1
0.15mg
10%

Vitamin B5
0.61mg
6%

Vitamin B2
0.1mg
6%

Calcium
44mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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