Mostaccioli With Tomatoes, Basil & Mozzarella |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you love the flavor of fresh basil and tomatoes, you will love this pasta dish. Mostaccioli is a tubular pasta. The recipe comes from General Hospital Medical Center Fun in The Kitchen cookbook, a book published from volunteers and employees at the Medical Center in Everett, Wa. A wonderful vegetarian dish! *cooking time does not include the few minutes it takes to cook the Mostaccioli pasta* Ingredients:
1/2 cup olive oil, not virgin |
2 garlic cloves, finely chopped |
4 large tomatoes, seeded and chopped |
1/4 cup fresh basil, chopped |
1 lb lowfat mozzarella cheese, diced |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 lb mostaccioli pasta, cooked |
3 tablespoons romano cheese, grated, blended with |
3 tablespoons parmesan cheese, grated (fresh on these) |
Directions:
1. Heat oil and saute garlic.
2. Add tomatoes.
3. Stir in chopped basil and Mozarella.
4. Season with salt and pepper.
5. Toss with the hot Mostaccioli which is cooked and drained.
6. Serve immediately topped with fresh Parmesan.
7. and Romano blend.
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