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Roasted Tomato Pasta with Mozzarella

Makes: 12 servings
Serving size: 2/3cup
Prep 20 mins Roast 450°F 20 mins Stand 30 mins
Roasted Tomato Pasta with Mozzarella
Ingredients
  • 1  pound  red and/or yellow grape or cherry tomatoes, halved
  • 2  teaspoons  dried oregano, crushed
  • 3  cloves  garlic, thinly sliced
  • 1  teaspoon  kosher salt
  • 1/4  cup  olive oil
  • 1 16  ounce package  dried rotini pasta
  • 1/3  cup  olive oil
  • 2  tablespoons  white wine vinegar
  • 1/2  teaspoon  cracked black pepper
  • 8  ounces  small fresh mozzarella balls or cubed fresh mozzarella
  • 1/2  cup  snipped fresh basil
Directions

1. Preheat oven to 450 degrees F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.

2. Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.

3. Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.

Nutrition Facts (Roasted Tomato Pasta with Mozzarella)
  • Servings Per Recipe 12,
  • cal. (kcal) 297,
  • Fat, total (g) 15,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 30,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 9,
  • vit. A (IU) 534,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 222,
  • Potassium (mg) 189,
  • calcium (mg) 151,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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