Pasta with Tomato, Spinach and Mozzarella

This meal has my favorite combination of flavors – fresh mozzarella, sweet grape tomatoes, basil and balsamic vinegar.  I make some variation of this meal at least once a week in the summer.  It’s light, fresh and delicious. 

Pasta with Tomato, Spinach, and Mozzarella

Ingredients
1 box pasta (any kind will do, I used Rotini this time)
1 cup balsamic vinegar
1/2 lb. bocconcini, halved (or as I usually call them, little mozzarella balls)
1 cup baby spinach leaves, rinsed
2 cups grape tomatoes, halved
5 large basil leaves, cut into chiffonade
Parmesan cheese for serving
Freshly ground black pepper

Directions
-Cook the pasta according to package directions to al dente, making sure to salt the water.
-Pour the vinegar into a small saucepan and bring to a simmer.  Allow it to reduce by half (about 10 – 15 minutes) – the vinegar should become thick and syrup like.
-Add the spinach leaves to the bottom of a large bowl.
-When the pasta is cooked, spoon it over the spinach into the bowl, allowing the spinach to wilt (about 2 minutes).
-Add the mozzarella and stir to combine.
-Add the grape tomatoes and some freshly ground black pepper.
-Top with balsamic reduction.
-Add basil and stir to combine.
-Serve with grated parmesan cheese.

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4 Responses to “Pasta with Tomato, Spinach and Mozzarella”


  1. 1 nikki57 March 25, 2008 at 9:29 pm

    Ohhh yum that looks delicious. Can you pass me some, I’m so farking hungry!

  2. 2 CB March 25, 2008 at 11:20 pm

    A few of my favorite things… mozza, tomato, spinach and pasta! Definitely gonna star and try later! Thanks for sharing!

  3. 3 katie102006 March 26, 2008 at 2:33 pm

    Yum! I love rotini! It grabs hold of sauces and hold up to bigger ingredients so well.

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