PENNE CARROTS AND GREENS PASTA
PREP I 15 min
COOK I 10 min
SKILL I Beginner
DIET I Vegetarian
INGREDIENTS
(4 Servings)
- 1 pouch Pasta Penne
- 2 tablespoons Fresco Basil + Parmesan Pesto
- ½ cup baby carrots
- ½ cup small mozzarella cubes
- Fresh basil leaves
- Salt and pepper to taste
INSTRUCTIONS
Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of the pasta.
Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta.
Add pasta. Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.
Stir the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).
Test the pasta by tasting it. Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.
Combine cooked carrots, cheese and pesto in a bowl, add salt and pepper to taste; add cooked pasta and toss very well so you have a consistent mix.
Top with basil and serve.
