I’m so excited to get back to sharing some recipes with you all, and just in time for summer. Craving pasta, I wanted something light, but flavorful to avoid overheating in the scorchers we’ve been having. When I saw a fellow blogger tweet about making a caprese pasta, I knew a bowl filled with bright tomatoes, fragrant basil, and fresh mozzarella would hit the spot.
This bright and fresh take on a Giada recipe came together so quickly. And you can really change-up or leave out any of the vegetables I used.
Caprese Linguine with Asparagus and Zucchini
1 box whole wheat linguine
1 tbsp olive oil
4 cloves garlic, minced
1 bunch asparagus
2 pints grape tomatoes, halved
1 1/4 cup fresh mozzarella, cut into pieces
3/4-1 cup fresh basil, torn
salt and pepper
Boil pasta according to box directions and reserve about 1/2 cup pasta water. In the last 2 minutes of boiling the pasta, add the asparagus and place in a bowl of ice water. Dry and cut into bite size pieces.
Heat a skillet over medium heat and add the oil. Sautee the garlic for about 1 minute. Add the zucchini and sautee until they start to get tender. Add the tomatoes and continue to cook and smush them with a fork to release their juice (this is what makes your sauce). Continue cooking until the tomatoes are totally soft and you have a nice sauce in the pan.
Add the asparagus, basil, pasta, and cheese and toss to combine. If the pasta isn’t “saucy” enough, add some of the reserved pasta water (I didn’t need to add any). Season with salt and pepper and ENJOY!
I hope you like this fast, healthy, and simple pasta dish as much as I did. A new summer family favorite!