Tomato Bocconcini Pasta
I love this pasta dish, simple ingredients combined to together for an incredibly flavourful, easy to make dish.
- 4 cups pasta
- 1 cup fresh cherry tomatoes
- ½ cup fresh basil leaves
- 1 cup bocconcini cheese
- 2 cups arugula
- ¼ cup extra virgin olive oil
- ¾ - 1 tsp Pink Himalayan salt
- ¾- 1 tsp fresh ground pepper
Cut cherry tomatoes in half
Chop basil leaves
Cut bocconcini into bite size pieces
Drain pasta well, add tomatoes, basil, bocconcini and arugula.
Add olive and toss together until well mixed.
Season with Pink Himalayan salt and fresh ground pepper
Serve warm. (makes great cold leftovers)
Calories: 277kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg