Caprese Pasta with Fresh Tomatoes
This fresh tomato caprese pasta is served over a mixture of spaghetti and zucchini noodles that are tossed in a delightful mozzarella cream sauce.
Servings 4
Calories 414kcal
Equipment
Ingredients
- ½ pound angel hair pasta or thin spaghetti
- 1 medium zucchini or 2 cups zucchini noodles
- 2-3 large tomatoes very ripe
- 2 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1 tablespoon flour
- 1 ¼ cup shredded mozzarella divided
- ¼ cup fresh basil thinly sliced
Instructions
- Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta.
- Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander.
- Roughly chop the tomatoes. Sprinkle with a generous pinch of kosher salt.
- Reserve 1 cup of pasta water. Pour the rest, along with the pasta, into the colander with the zucchini.
- Return the pot to the stove and set to medium heat and add the oil. When hot, add the garlic and cook 2-3 minutes, or until fragrant but not brown.
- Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water.
- Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency.
- Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 51g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 232mg | Potassium: 515mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 22mg | Calcium: 214mg | Iron: 2mg