Garlicky Pasta with Grape Tomatoes, Mushroom and Mozzarella
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pts. Grape tomatoes1 t. plus 3 T. extra-virgin olive oil; more for the baking sheetKosher salt6 large garlic clovesLarge pinch red chili flakes12 large basil leaves (or dried)8 oz. package of spaghetti/angel hairFreshly ground black pepper1 package sliced mushrooms6 oz. buffalo mozzarella balls sliced in 21/3 c. freshly grated Parmigiano Reggiano (optional; not included in calorie count)
Bring a large pot of salted water to a boil.
Adjust oven rack to the upper-middle position and heat the broiler of high.
Line a large rimmed baking sheet with foil and brush with oil.
Toss the tomatoes with 1 tsp oil and ¼ tsp. salt.
Spread them on the baking sheet.
Broil, shaking the pan occasionally, until they’re cracked, very soft, and shrunken, about 20 minutes.
Meanwhile , saute mushrooms in pan with PAM. Also, chop the garlic and put in a small saucepan along with 3 T. olive oil and the chile flakes.
Bring to a simmer over medium heat and cook until the garlic just begins to turn golden.
Remove from the heat and let the oil steep.
Stack the basil leaves on top of one another and roll them into a cigar shape.
Slice across to create thin ribbons.
When the tomatoes are done, cook the pasta until tender.
Drain the pasta and return it to the pot.
Immediately toss with the garlic oil (and the garlic), mushroom, cheese and ½ t. salt.
Grind lots of black pepper over the pasta.
Add the tomatoes and basil and toss again.
Optional: add the cheese, toss and ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user MYSHARONANY.
Adjust oven rack to the upper-middle position and heat the broiler of high.
Line a large rimmed baking sheet with foil and brush with oil.
Toss the tomatoes with 1 tsp oil and ¼ tsp. salt.
Spread them on the baking sheet.
Broil, shaking the pan occasionally, until they’re cracked, very soft, and shrunken, about 20 minutes.
Meanwhile , saute mushrooms in pan with PAM. Also, chop the garlic and put in a small saucepan along with 3 T. olive oil and the chile flakes.
Bring to a simmer over medium heat and cook until the garlic just begins to turn golden.
Remove from the heat and let the oil steep.
Stack the basil leaves on top of one another and roll them into a cigar shape.
Slice across to create thin ribbons.
When the tomatoes are done, cook the pasta until tender.
Drain the pasta and return it to the pot.
Immediately toss with the garlic oil (and the garlic), mushroom, cheese and ½ t. salt.
Grind lots of black pepper over the pasta.
Add the tomatoes and basil and toss again.
Optional: add the cheese, toss and ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user MYSHARONANY.
Nutritional Info Amount Per Serving
- Calories: 457.6
- Total Fat: 22.1 g
- Cholesterol: 33.6 mg
- Sodium: 276.3 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 4.2 g
- Protein: 17.9 g
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