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Ingredients
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1 pound spaghetti
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1 ½ cups cherry tomatoes, halved
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½ cup olive oil
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3 tablespoons lemon-infused white balsamic vinegar
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2 cloves garlic, chopped
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⅓ cup chopped Thai basil
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1 (8 ounce) container small mozzarella balls in oil, halved
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salt and freshly ground black pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
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Drain pasta and top with cherry tomato mixture.
Cook's Note:
Use any type of pasta you like instead of spaghetti.
Nutrition Facts (per serving)
| 842 | Calories |
| 41g | Fat |
| 92g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 842 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 12g | 61% |
| Cholesterol 44mg | 15% |
| Sodium 96mg | 4% |
| Total Carbohydrate 92g | 33% |
| Dietary Fiber 4g | 15% |
| Protein 26g | 51% |
| Potassium 403mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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