Best 8 Pasta With Mint Basil And Fresh Mozzarella Recipes

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# **Introduction:**
Immerse yourself in a culinary symphony of flavors with Pasta with Mint, Basil, and Fresh Mozzarella - a delightful dish that captivates the palate with its refreshing blend of herbs and the creamy decadence of melted mozzarella. This delectable pasta dish is a delightful symphony of fresh, vibrant flavors and textures. The combination of aromatic mint, fragrant basil, and soft, creamy mozzarella cheese creates a harmonious balance that will tantalize your taste buds. The recipe features three variations: a classic version with a simple tomato sauce, a pesto-inspired sauce for a burst of nutty flavor, and a creamy sauce made with mascarpone cheese for an ultra-rich and indulgent experience. Each variation offers a unique culinary adventure, ensuring that every bite is a journey of flavors.

## **Recipes:**
* **Classic Pasta with Mint, Basil, and Fresh Mozzarella:** This recipe showcases the essential harmony of flavors, featuring a light tomato sauce that allows the fresh herbs and creamy mozzarella to take center stage. Simple yet elegant, this classic dish is a testament to the power of quality ingredients.
* **Pasta with Mint, Basil, and Pesto:** Embark on a journey of bold flavors with this pesto-inspired variation. A vibrant blend of fresh basil, pine nuts, and Parmesan cheese creates a rich and aromatic sauce that beautifully complements the mint and mozzarella. This recipe is a symphony of herbal notes and nutty undertones, sure to delight your senses.
* **Pasta with Mint, Basil, and Mascarpone:** Indulge in the ultimate creamy delight with this mascarpone-based sauce. Mascarpone cheese lends an exquisite richness and velvety texture to the sauce, creating a luxurious experience with every bite. The mint and basil add a refreshing touch, balancing the richness of the mascarpone, resulting in a harmonious fusion of flavors.

Here are our top 8 tried and tested recipes!

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

BAKED SPAGHETTI AND MOZZARELLA



Baked Spaghetti and Mozzarella image

This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 7

Coarse salt
2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed and peeled
3/4 pound spaghetti
2 cups packed basil leaves (from 1 bunch), torn if large
3/4 pound fresh mozzarella, cut into 1/2-inch pieces (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

Nutrition Facts : Calories 724 g, Fat 27 g, Fiber 6 g, Protein 33 g

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Tomato-Basil Pasta with Fresh Mozzarella image

Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up
1/4 cup chopped fresh basil leaves
3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup pine nuts, toasted

Steps:

  • In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  • Meanwhile, cook and drain pasta as directed on box.
  • Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

FUSILLI ALLA CAPRESE



Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
  • In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
table salt
1 lb fusilli
8 ounces fresh mozzarella balls, mini, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
  • Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

PASTA WITH MINT AND PARMESAN



Pasta With Mint and Parmesan image

The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper to taste
1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti
1/2 stick butter (4 tablespoons), cut into pieces
1/2 cup chopped mint leaves
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
  • Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA WITH MOZZARELLA, MINT & FRESH TOMATO SAUCE



Pasta with mozzarella, mint & fresh tomato sauce image

A fresh but filling dish full of light summer flavours

Provided by Jane Hornby

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 11

zest and juice 1 lemon
1 red onion , very finely chopped
400g spaghetti
6 tbsp extra-virgin olive oil , plus extra for drizzling
4 tsp small capers
1 red chilli , deseeded and finely chopped
pinch of sugar
500g red ripe cherry tomatoes , quartered
bunch mint , leaves torn
handful chives , snipped
1 or 2 x 125g balls buffalo mozzarella , depending on how lavish you feel

Steps:

  • Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
  • Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
  • When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.

Nutrition Facts : Calories 763 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.91 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients: This will make all the difference in the flavor of your pasta dish.
  • Don't overcook the pasta: Cook it al dente, or slightly firm to the bite. This will help it hold its shape and texture in the sauce.
  • Make the sauce while the pasta is cooking: This will save you time and ensure that the sauce is hot and ready when the pasta is done.
  • Use a generous amount of sauce: Don't be afraid to ladle on the sauce. It should coat the pasta evenly and be flavorful.
  • Garnish with fresh herbs and cheese: This will add a pop of color and flavor to your dish.

Conclusion:

Pasta with mint, basil, and fresh mozzarella is a delicious and refreshing dish that is perfect for summer. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a pasta dish that is sure to impress your friends and family.

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