Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes


Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes
 
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Recipe type: entrees
Ingredients
  • ¾ pounds fusilli or rontini pasta
  • ½ cup of sun-dried tomatoes in oil chopped
  • ½ pound fresh spinach, washed, stemmed, patted dry and chopped coarse
  • 6 dead-ripe plum tomatoes, chopped
  • ⅓ cup extra-virgin olive oil
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 pound fresh mozzarella, cut into bite-sized pieces.
Instructions
  1. Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
  2. Drain well, and rinse under cold water and set aside.
  3. In a large serving bowl, cooked pasta, sun-dried tomatoes, spinach tomatoes and olive oil.
  4. Add salt and pepper to taste.
  5. Add fresh mozzarella.
  6. Toss to combine.

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