Pasta with Fresh Vegetables and Mozzarella Recipe

Name: Pasta with Fresh Vegetables and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound vine ripened tomatoes, washed and cut into small dice; 1/4 cup scallions, thinly sliced; 4 ounces fresh mozzarella, packed in water, cut into small dice; 1/2 pound fresh fettuccine; 1 tablespoons each butter and olive oil; 1 bunch watercress, washed and most of stems discarded; 1 bunch arugula, washed and stems discarded; 1/2 cup finely slivered yellow bell pepper; Salt and dried red pepper flakes; Very fine julienne of fresh red radish and seeded kirby cucumber

Servings: persons

1/2 pound vine ripened tomatoes, washed and cut into small dice
1/4 cup scallions, thinly sliced
4 ounces fresh mozzarella, packed in water, cut into small dice
1/2 pound fresh fettuccine
1 tablespoons each butter and olive oil
1 bunch watercress, washed and most of stems discarded
1 bunch arugula, washed and stems discarded
1/2 cup finely slivered yellow bell pepper
Salt and dried red pepper flakes
Very fine julienne of fresh red radish and seeded kirby cucumber

1
Bring water to a boil for the pasta.
2
In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside.
3
Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl.
4
In a medium size skillet melt butter with olive oil.
5
Add watercress and arugula and saute for a couple of minutes just to wilt.
6
Add yellow bell pepper and saute a minute just to begin cooking and remove from heat.
7
Add arugula mixture and toss the ingredients together with salt and pepper red flakes.
8
Transfer to a bowl and sprinkle fresh radish and cucumbers on top.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound vine ripened tomatoes, washed and cut into small dice, 1/4 cup scallions, thinly sliced, 4 ounces fresh mozzarella, packed in water, cut into small dice, 1/2 pound fresh fettuccine, and more.

Yes, Pasta with Fresh Vegetables and Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Fresh Vegetables and Mozzarella

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