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Heather’s Pasta Caprese This year we’ve been lucky enough to work with an amazing intern named Heather. In between organizing our nonprofit efforts and developing great promo ideas, she’s also been experimenting in her kitchen and recently shared this great recipe for Pasta Caprese. Read about her inspiration as well as the final recipe. “Rarely does my school cafeteria offer up something vegetarian, much less something vegetarian AND good. A few months ago, I decided to take my chances because I was starving and in a hurry. I saw that they were making Pasta Caprese, but I had never heard of it. I asked if it had any meat in it and the cook said no, so I figured I’d give it a go. It was pretty good, being quick cafeteria food. However, I knew that it could be improved upon. That next week, I googled some recipes and got down to business.. and here’s what I came up with on my third (and best) try. Now I eat it at least once a week because it’s quick and delicious!” - Heather Ingredients1 pkg penne pasta1/2 lb spinach2 minced garlic cloves1 pint cherry tomatoes, halved3 tsp grated parmesan cheese4 oz shredded mozzerella cheese1/4 c olive oil2 tsp lemon juice1/8 c chopped onion1 tsp sugar1/4 c fresh chopped basilsea saltpepperDirectionsWhisk olive oil, sugar, parmesan, lemon juice, minced garlic, onion, and a pinch each of salt and pepper together in large bowl. Add tomatoes and gently toss. Set aside. Marinate for 30 minutes.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add in the penne pasta, and return to boil. Cook the penne uncovered, stirring occasionally, until al dente.Toss marinated tomatoes in a large skillet and cook for 5 minutes. Using a spatula, scrape the tomatoes off to the sides of the skillet. Add spinach to the middle of the skillet and cook until wilted. Stir in basil.Add the cooked pasta to the skillet. Cook another 2 minutes, stirring occasionally. Sprinkle in mozzarella cheese and stir until lightly melted. Remove from heat. Sprinkle with sea salt and freshly ground pepper, and serve. Enjoy! Serves 4.

Heather’s Pasta Caprese

This year we’ve been lucky enough to work with an amazing intern named Heather. In between organizing our nonprofit efforts and developing great promo ideas, she’s also been experimenting in her kitchen and recently shared this great recipe for Pasta Caprese. Read about her inspiration as well as the final recipe.

“Rarely does my school cafeteria offer up something vegetarian, much less something vegetarian AND good. A few months ago, I decided to take my chances because I was starving and in a hurry. I saw that they were making Pasta Caprese, but I had never heard of it. I asked if it had any meat in it and the cook said no, so I figured I’d give it a go. It was pretty good, being quick cafeteria food. However, I knew that it could be improved upon. That next week, I googled some recipes and got down to business.. and here’s what I came up with on my third (and best) try. Now I eat it at least once a week because it’s quick and delicious!” - Heather

Ingredients
1 pkg penne pasta
1/2 lb spinach
2 minced garlic cloves
1 pint cherry tomatoes, halved
3 tsp grated parmesan cheese
4 oz shredded mozzerella cheese
1/4 c olive oil
2 tsp lemon juice
1/8 c chopped onion
1 tsp sugar
1/4 c fresh chopped basil
sea salt
pepper

Directions
Whisk olive oil, sugar, parmesan, lemon juice, minced garlic, onion, and a pinch each of salt and pepper together in large bowl. Add tomatoes and gently toss. Set aside. Marinate for 30 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add in the penne pasta, and return to boil. Cook the penne uncovered, stirring occasionally, until al dente.

Toss marinated tomatoes in a large skillet and cook for 5 minutes. Using a spatula, scrape the tomatoes off to the sides of the skillet. Add spinach to the middle of the skillet and cook until wilted. Stir in basil.

Add the cooked pasta to the skillet. Cook another 2 minutes, stirring occasionally. Sprinkle in mozzarella cheese and stir until lightly melted. Remove from heat. Sprinkle with sea salt and freshly ground pepper, and serve. Enjoy!

Serves 4.


Posted on: 12/27/09

Posted in: recipes