Penne with Tomato Mozzarella Arugula Pasta
Transform your weeknight dinner routine with this vibrant and flavorful Penne with Tomato Mozzarella Arugula Pasta. This quick and easy recipe combines al dente penne pasta with juicy cherry tomatoes, creamy mozzarella balls, and peppery arugula for a dish that's equal parts hearty and refreshing. Infused with the rich flavors of sautéed garlic, fresh basil, and a subtle kick of red chili flakes, this pasta is tossed in a light olive oil-based sauce that lets the simple, quality ingredients shine. Perfect as a light yet satisfying meal, it comes together in just 25 minutes, making it ideal for busy weeknights. Serve it warm with a sprinkle of freshly grated Parmesan cheese for an extra touch of indulgence. Bursting with fresh Mediterranean flavors, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 g penne pasta
- 250 g cherry tomatoes
- 200 g fresh mozzarella balls (bocconcini)
- 100 g arugula
- 3 tbsp extra virgin olive oil
- 3 units garlic cloves
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 10 units fresh basil leaves
- 50 g grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the pasta.
While the pasta cooks, halve the cherry tomatoes and set them aside. Slice the mozzarella balls into bite-sized pieces if they are larger.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Stir in the red chili flakes and the halved cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften slightly and release their juices.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the tomato-garlic sauce.
Season with salt and black pepper to taste. Remove the skillet from the heat and immediately stir in the mozzarella pieces, arugula, and basil leaves. Toss gently until the mozzarella begins to melt slightly, and the arugula wilts.
Serve the pasta warm, garnished with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.8 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1539 mg | 118% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
