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Tomato-Basil Pasta with Fresh Mozzarella

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.

Tomato-Basil Pasta with Fresh Mozzarella

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up
  • 1/4 cup chopped fresh basil leaves
  • 3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
  • 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1/4 cup pine nuts, toasted

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  • Step 
    2
    Meanwhile, cook and drain pasta as directed on box.
  • Step 
    3
    Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

Nutrition

640 Calories
24g Total Fat
26g Protein
79g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
820mg
34%
Potassium
590mg
17%
Total Carbohydrate
79g
26%
Dietary Fiber
8g
32%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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