Caprese Pasta with Thai Basil
Food Wiki
This caprese pasta presents an ideal option for a chilled and revitalizing summer meal. The inclusion of white balsamic vinegar infused with lemon imparts a delightful and innovative touch to this timeless recipe.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine Indian
Servings 4
Calories 842 kcal
- 1 pound spaghetti
- 1 ½ cups cherry tomatoes, halved
- ½ cup olive oil
- 3 tablespoons lemon-infused white balsamic vinegar
- 2 cloves garlic, chopped
- ⅓ cup chopped Thai basil
- 1 (8 ounce) container small mozzarella balls in oil, halved
- salt and freshly ground black pepper to taste
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.
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.
Drain pasta and top with cherry tomato mixture.
Calories: 842kcalCarbohydrates: 92gProtein: 26gFat: 41gSaturated Fat: 12gCholesterol: 44mgSodium: 96mgPotassium: 403mgFiber: 4g
Keyword Caprese Pasta with Thai Basil