CAPRESE PASTA

May 30, 2012

What is summer if not caprese pasta? Well, I take that back; there’s truly so many things to summer. But caprese is still perfect for it!! WE LOVE THE CAPRSEE COMBINATIONS OF FLAVOR. For that reason, it can and should be put with noodles as well. Furthermore, there is parmesan, which I think is a fine thing to do.

CAPRESE PASTA from Rachel Schultz 3

CAPRESE PASTA
Serves 2

1/2 pound pasta shells, cooked al dente
1 pint grape tomatoes, halved
1/2 pound mozzarella
1/2 cup my favorite pesto
Basil
Olive oil
Shredded parmesan
Salt & pepper

Heat olive oil in a skillet on medium-high heat. Add tomatoes and cook for about 2 minutes.

Mix in strained pasta and pesto. Cook for another 2-3 minutes. Add mozzarella and basil and combine throughout. Remove pan from heat. Top with parmesan and salt & pepper.

CAPRESE PASTA from Rachel Schultz 2

CAPRESE PASTA
 
Author:
Serves: 2
Ingredients
  • ½ pound pasta shells, cooked al dente
  • 1 pint grape tomatoes, halved
  • ½ pound mozzarella
  • ½ cup pesto
  • Basil
  • Olive oil
  • Shredded parmesan
  • Salt & pepper
Instructions
  1. Heat olive oil in a skillet on medium-high heat.
  2. Add tomatoes and cook for about 2 minutes.
  3. Mix in strained pasta and pesto. Cook for another 2-3 minutes.
  4. Add mozzarella and basil and combine throughout.
  5. Remove pan from heat. Top with parmesan and salt & pepper.

 

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Comments

  • Amanda

    Is this supposed to be hot or cold when served

    • Rachel Schultz

      Either is great!

  • Susan

    Rachael Schultz Caprese Pasta was delicious….OMG – so simple to prepare and so yummy to eat….will definitely make it over and over.
    Thanks for sharing the recipe.
    Susan

    • Rachel Schultz

      You’re welcome! Glad you liked it. Thanks for writing.

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