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Penne with pesto & Caprese tomato
Penne with pesto & Caprese tomato
716kcal Per person
29g Protein
70g Carbs
35g Fat
9g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 15 cherry tomatoes
- 1 clove garlic (5 g)
- 2 ounces mozzarella, low-moisture part skim (56 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon pesto (15 g)
- 1 teaspoon balsamic vinegar (5 ml)
Preparing this recipe
- Cook the pasta according to the package instructions. Drain, reserving a bit of the cooking water.
- Halve the cherry tomatoes and finely chop the garlic. Cut the mozzarella into cubes.
- Heat the oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute. Add the cherry tomatoes and cook for 4–5 minutes, until they begin to caramelize and soften. Season with salt and pepper.
- Stir the pesto into the pasta, then add the pasta to the skillet with the tomatoes. Mix well. If the mixture seems too dry, add a splash of the reserved cooking water.
- Remove the skillet from the heat and stir in the mozzarella cubes. Gently mix until the mozzarella just starts to melt.
- Finally, drizzle with balsamic vinegar and give it one last gentle stir. Serve immediately.
Tip van FitChef
1. For a spicy kick, sprinkle in some chili flakes.
2. Garnish with fresh basil for a bright, herbaceous finish.
3. You can also enjoy this dish cold, perfect as a pasta salad.
