"Here is a quick dinner idea, perfect for a hot summer night. Try it with crusty sourdough bread to complete the meal." — KDCG
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1 (16 ounce) package
shredded mozzarella cheese
chopped fresh basil
ground black pepper to taste
Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!
Too much garlic!!! I only used 1/2 the garlic, and it was still WAY too much.
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.
I made this the other night for my husband - one of the "pickiest eaters in the world" and he LOVED it. I would highly reccommend this to anyone - easy to prepare and delicious!
I made this for a summer dinner party. Even after doubling the recipe there were NO leftovers! This recipe is fantastic!
I used cherry tomatoes and like naples 34102 fresh mozzarella. I love it how the mozzarella softens and melts a bit because of the hot pasta. I don't think there is dish with too much garlic so I loved the amount of garlic in this one. What really gives the dish an extra kick is if you add marinated artichokes. Sooooo good.
I cut the recipe in half...and I'm annoyed I wasted 1/2 lb. of mozzerella. This was just OK...very bland, and needed more Italian spices, like oregano, more salt, maybe rosemary. I wouldn't even waste my time spicing this up and trying it again. My husband asked me if this was the first time I made this (He knows I'm a good cook and that I am always making different meals.) He asked where I got the recipe. He then asked me to never make it again.
In LOVE with this pasta salad...the first time i made it I knew I would be making this for the rest of my life...second time i made it was in a rush and put the cheese in before the pasta was cool...hoping the compost pile enjoyed it at least! Only changes are that I dont put in garlic powder...just the garlic in the recipe and I add more salt...I do use half the cheese just because im saving calories but who doesnt love extra cheese! Five starts because hubby loved it and a party of friends gobbled it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Tony's Summer Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Fresh veggies and pasta make a great dinner in under 30 minutes.
This delicious pasta dish comes together in just minutes.