SPAGHETTI WITH PESTO AND TOMATO-MOZZARELLA SALAD
Provided by GOODHOUSEKEEPING.COM
Categories vegetarian baby shower birthday bridal shower dinner party Easter Fourth of July Mother's Day picnic romantic meals dinner main dish
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
- Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.
- In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.
- Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.
Nutrition Facts : Calories 540 calories
TOMATO FETA SALAD RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 20 minutes
Prep Time 20 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
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