Lemon Caprese Pasta
Lemon Caprese Pasta

This is what I ate for lunch today. I thought about calling it “leftover pasta,” but that didn’t sound very delicious, and delicious is what this was.

I had an overwhelming craving for pasta this afternoon. OVERWHELMING. Like I went downstairs and put a bowl of boiling water on as fast as my legs could carry me.

As soon as the pasta was in, it meant I had about 8 minutes to figure out what to put in it.

Yellow cherry tomatoes: because they are sweet and juicy and I still have gaggles left from the weekend (I will post pic’s from my Summer party on Monday so you know why I have had so many freaking tomatoes lately)

Lemon Caprese Pasta

Fresh Mozzarella: I have three pounds in the fridge, I gotta use it up. Plus it tastes good.

Lemon Caprese Pasta

Basil: cause duh. When you have tomatoes and mozzarella, you gotta have basil, right?

Lemon Caprese Pasta

Parsley: Cause I like it, and it kinda piggy backed onto the basil.

Lemon: At least 10lbs in a pretty bowl in my kitchen. A really big pretty bowl ☺ Plus lemon juice makes everything taste fresh and bright.

Lemon Caprese Pasta

So I tossed this simple pasta together and slurped up every delicious bite. Treat yourself to this fresh and easy summer pasta- 10 minutes, start to finish.

Lemon Caprese Pasta, serves 6
-1 lb pasta (I used spaghetti rigati)
-2 cups cherry tomatoes
-1 ½ cups fresh mozzarella, cut into cubes
-1 cup fresh basil, rough chopped
-1 cup fresh flat leaf parsley, rough chopped
-1/3 cup olive oil
-1/3 cup lemon juice
-1 garlic clove, minced
-Kosher salt and freshly cracked black pepper
-(I also garnished with some pretty chive blossoms)

1) Bring a pot of salted water to a boil.

2) Cook the pasta to al dente according to manufacturers directions.

3) While the pasta is cooking, add the basil and parsley to a bowl.

Lemon Caprese Pasta

4) Add the olive oil.

Lemon Caprese Pasta
(check out my gorgeous shellac mani by the way! I am 10 days into this polish and not a chip to be seen!)

5) Add the lemon juice.

Lemon Caprese Pasta

6) Add the garlic clove and mix to combine.

Lemon Caprese Pasta

Lemon Caprese Pasta

7) Add the cherry tomatoes and toss.

Lemon Caprese Pasta

8) Add the drained pasta.

Lemon Caprese Pasta

Lemon Caprese Pasta

9) Add the mozzarella and some fresh black pepper.

Lemon Caprese Pasta

10) Toss the pasta together and season with Kosher salt and more black pepper if desired.

Lemon Caprese Pasta

11) Dish up and enjoy!

Lemon Caprese Pasta

Lemon Caprese Pasta

Print Recipe  

Lemon Caprese Pasta
Lemon Caprese Pasta

This is what I ate for lunch today. I thought about calling it “leftover pasta,” but that didn’t sound very delicious, and delicious is what this was.

I had an overwhelming craving for pasta this afternoon. OVERWHELMING. Like I went downstairs and put a bowl of boiling water on as fast as my legs could carry me.

As soon as the pasta was in, it meant I had about 8 minutes to figure out what to put in it.

Yellow cherry tomatoes: because they are sweet and juicy and I still have gaggles left from the weekend (I will post pic’s from my Summer party on Monday so you know why I have had so many freaking tomatoes lately)

Lemon Caprese Pasta

Fresh Mozzarella: I have three pounds in the fridge, I gotta use it up. Plus it tastes good.

Lemon Caprese Pasta

Basil: cause duh. When you have tomatoes and mozzarella, you gotta have basil, right?

Lemon Caprese Pasta

Parsley: Cause I like it, and it kinda piggy backed onto the basil.

Lemon: At least 10lbs in a pretty bowl in my kitchen. A really big pretty bowl ☺ Plus lemon juice makes everything taste fresh and bright.

Lemon Caprese Pasta

So I tossed this simple pasta together and slurped up every delicious bite. Treat yourself to this fresh and easy summer pasta- 10 minutes, start to finish.

Lemon Caprese Pasta, serves 6
-1 lb pasta (I used spaghetti rigati)
-2 cups cherry tomatoes
-1 ½ cups fresh mozzarella, cut into cubes
-1 cup fresh basil, rough chopped
-1 cup fresh flat leaf parsley, rough chopped
-1/3 cup olive oil
-1/3 cup lemon juice
-1 garlic clove, minced
-Kosher salt and freshly cracked black pepper
-(I also garnished with some pretty chive blossoms)

1) Bring a pot of salted water to a boil.

2) Cook the pasta to al dente according to manufacturers directions.

3) While the pasta is cooking, add the basil and parsley to a bowl.

Lemon Caprese Pasta

4) Add the olive oil.

Lemon Caprese Pasta
(check out my gorgeous shellac mani by the way! I am 10 days into this polish and not a chip to be seen!)

5) Add the lemon juice.

Lemon Caprese Pasta

6) Add the garlic clove and mix to combine.

Lemon Caprese Pasta

Lemon Caprese Pasta

7) Add the cherry tomatoes and toss.

Lemon Caprese Pasta

8) Add the drained pasta.

Lemon Caprese Pasta

Lemon Caprese Pasta

9) Add the mozzarella and some fresh black pepper.

Lemon Caprese Pasta

10) Toss the pasta together and season with Kosher salt and more black pepper if desired.

Lemon Caprese Pasta

11) Dish up and enjoy!

Lemon Caprese Pasta

Lemon Caprese Pasta