Lemon Caprese Pasta
This is what I ate for lunch today. I thought about calling it “leftover pasta,” but that didn’t sound very delicious, and delicious is what this was.
I had an overwhelming craving for pasta this afternoon. OVERWHELMING. Like I went downstairs and put a bowl of boiling water on as fast as my legs could carry me.
As soon as the pasta was in, it meant I had about 8 minutes to figure out what to put in it.
Yellow cherry tomatoes: because they are sweet and juicy and I still have gaggles left from the weekend (I will post pic’s from my Summer party on Monday so you know why I have had so many freaking tomatoes lately)
Fresh Mozzarella: I have three pounds in the fridge, I gotta use it up. Plus it tastes good.
Basil: cause duh. When you have tomatoes and mozzarella, you gotta have basil, right?
Parsley: Cause I like it, and it kinda piggy backed onto the basil.
Lemon: At least 10lbs in a pretty bowl in my kitchen. A really big pretty bowl ☺ Plus lemon juice makes everything taste fresh and bright.
So I tossed this simple pasta together and slurped up every delicious bite. Treat yourself to this fresh and easy summer pasta- 10 minutes, start to finish.
Lemon Caprese Pasta, serves 6
-1 lb pasta (I used spaghetti rigati)
-2 cups cherry tomatoes
-1 ½ cups fresh mozzarella, cut into cubes
-1 cup fresh basil, rough chopped
-1 cup fresh flat leaf parsley, rough chopped
-1/3 cup olive oil
-1/3 cup lemon juice
-1 garlic clove, minced
-Kosher salt and freshly cracked black pepper
-(I also garnished with some pretty chive blossoms)
1) Bring a pot of salted water to a boil.
2) Cook the pasta to al dente according to manufacturers directions.
3) While the pasta is cooking, add the basil and parsley to a bowl.
4) Add the olive oil.
(check out my gorgeous shellac mani by the way! I am 10 days into this polish and not a chip to be seen!)
5) Add the lemon juice.
6) Add the garlic clove and mix to combine.
7) Add the cherry tomatoes and toss.
8) Add the drained pasta.
9) Add the mozzarella and some fresh black pepper.
10) Toss the pasta together and season with Kosher salt and more black pepper if desired.
11) Dish up and enjoy!
Leave a Comment
Your ingredients and presentation are flawless!! Looks wonderful!
I love leftovers pasta – especially when it’s as yummy as this – when don’t you crave pasta? I wish I craved it less – the ultimate comfort food.
The recipe looks delicious! I have a questions about the flower pedals. I have seen them in a few of your recipe presentation. Can you please tell me what they are?
Yes! they are chive blossoms! Chives grow like weeds in our climate (Seattle), and these are the little purple flowers that shoot up from the base of the plants. They have a mild onion flavor and are very pretty. The chives sprout here from probably April-October? So we always have tons. You should try growing them!
Overwhelming urges for our favorite foods is fun – especially when we can prepare meals for ourselves. Lovely pasta!
It looks gorgeous, Heather!
This looks so whimsical and delicious.
Perfect pasta dish for summer!
What a classic combination – love that it’s a no-cook pasta sauce.
Definite proof that with good ingredients it doesn’t take much to produce a truly stellar dish!
You photos are always stunning. Lemon spaghetti is my go to meal for myself and you just took it up about 12 notches, yum!
You just made my night with the photography compliment! I am such a painful amateur, so thank you!
I am drooling over this pasta. I love the color of those tomatoes too!
You are so talented!
hot or cold, this could be something I could eat every week!
Beautfiul! And good enough to eat too!
This sounds so yummy!