Happy August! I love this month mostly because my birthday is the 19th but also just love the feeling in the air during back to school time and the end of summer, its so sweet. Today i have super easy and delicious dinner recipe for you. For the past 3 years i have contributed to a just between friends cookbook, and the last couple of months i have been cooking out of them a lot, turns out it pays off to have friends who are good cooks. 🙂 This recipe is another great recipe to utilize summer’s delicious fresh tomatoes and basil. Its def. different from the tomato basil pasta i posted a few weeks ago, both are delicious, so go ahead and get them in this month before all the tomatoes are gone.
Creamy Caprese Pasta
1 lb whole wheat pasta
1 jar of pasta sauce
1 cup heavy cream
1/3 cup grated parmesan
4 oz fresh mozzarella, cut about half of it into small cubes
4 oz fresh mozzarella, sliced into rounds
2 pints cherry or grape tomatoes, chopped in half
1 bunch of fresh basil leaves chopped
Preheat the oven to 350. cook pasta according to package directions. Heat pasta sauce over low heat and add the cream and grated parmesan. Once pasta is done toss pasta with sauce,cubed mozzarella, tomatoes, and half of the fresh basil. Dump pasta into a greased baking dish and top with mozzarella rounds and rest of the basil. Bake for 25 minutes or until bubbly. Enjoy!
