Whole-wheat pasta with roasted tomatoes, mozzarella and basil
Enjoy a delicious and wholesome meal with this whole-wheat pasta recipe featuring roasted tomatoes, creamy mozzarella, and fresh basil. Perfectly seasoned with olive oil, garlic, and a hint of black pepper, this dish offers a delightful combination of flavors and textures that will satisfy your taste buds. Ideal for a nutritious lunch or dinner!
- 17 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Whole-wheat pasta with roasted tomatoes, mozzarella, and basil is a delightful, healthy dish that combines the earthy flavors of whole grains with the fresh, vibrant tastes of summer. This recipe pairs roasted tomatoes with creamy mozzarella and aromatic basil to create a simple yet delicious meal that is perfect for any occasion.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and dry the tomatoes.
- Cut the tomatoes into halves or quarters, depending on their size.
- Arrange the tomato pieces on a baking sheet, cut side up.
- Drizzle the tomatoes with 1/4 cup of olive oil.
- Sprinkle a dash of salt and pepper over the tomatoes.
- Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, cut the mozzarella cheese into small cubes.
- Mince the garlic clove.
- In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the roasted tomatoes to the skillet along with any juices from the baking sheet.
- Stir in the cooked pasta and toss to combine.
- If the mixture seems dry, add some of the reserved pasta water a little at a time until the desired consistency is achieved.
- Add the mozzarella cubes and cook for another 1-2 minutes until the cheese begins to melt.
- Chop the basil leaves.
- Remove the skillet from the heat and stir in the chopped basil.
- Divide the pasta among serving plates.
- Optionally, garnish with additional fresh basil leaves or a drizzle of olive oil.
- Serve immediately and enjoy your Whole-Wheat Pasta with Roasted Tomatoes, Mozzarella, and Basil!
Tips:
- Use ripe, high-quality tomatoes for the best flavor. Roasting enhances their natural sweetness and adds depth to the dish.
- Be sure to cook the whole-wheat pasta until just al dente to prevent it from becoming mushy when mixed with the other ingredients.
- Use fresh basil for the most vibrant flavor. Tear or chiffonade the basil leaves rather than chopping them to keep their flavor intact.
- For an extra layer of flavor, drizzle a bit of balsamic glaze over the finished dish just before serving.
- Roast the garlic along with the tomatoes for a sweeter, mellower garlic flavor that blends beautifully with the dish.
This whole-wheat pasta dish with roasted tomatoes, mozzarella, and basil is a nutritious and flavorful option for your next meal. With its combination of wholesome ingredients and fresh tastes, it's sure to become a favorite in your recipe rotation. Serve it with a side salad and a slice of crusty bread for a complete and satisfying dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 4.72g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 27g | 32% |
| Saturated 7g | 24% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 20mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 3.27mg | 20% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 1.83mg | 17% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 460mg | 14% |
| Selenium, Se 36ug | 68% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 2.65mg | 24% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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