03
Aug
10

Caprese Pasta

The left overs from dinner the other night; they were consumed for lunch promptly the next day. Simple to make and extremely yummy, I diced fresh tomato, fresh basil leaves, and fresh mozzarella and tossed them together with some kosher salt. I topped it all with warm whole wheat spaghetti and good quality extra virgin olive oil. Then I tossed the pasta and served. The toddler and I both loved it, but hubby and the preschooler were less than impressed. I will make a cooked sauce version again that I think hubby will like better, but this fresh version is just perfect for summer. While it is certainly not a new recipe, it is the perfect way to serve the fresh tomatos and basil I’m coming home with every Wednesday from our CSA pick up.

Hope you are staying cool and eating fresh, yummy things!


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