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    You are in: Home / Recipes / Tomato and Mozzarella Pasta Recipe
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    Tomato and Mozzarella Pasta

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 13, 2014

      A winner at our house! DH forgave me for no tomato-ey sauce because the pasta was hot and our substituted shrimp (Spiced Shrimp With Avocado Oil) were also hot. I can't believe how fast this dinner came together, and half a recipe was just right for the 2 of us. We loved the taste sensation from mixing the 2 recipes; it worked very well for us! Made for Please Review My Recipe tag game.

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    • on August 16, 2013

      This is a really nice light pasta dish that is perfect for summer. I loved the combination of mozzarella, basil and tomato with the pasta. Leaving out the chicken this easily becomes vegetarian and is still super satisfying.<br/>I used a pesto sauce instead of fresh basil as I was out of the latter and that way the pasta stayed creamy and yummy after cooling, too. We ate the leftovers cold and loved it. Im sure this would make a great pasta salad for potlucks.<br/>Thanks for sharing this keeper, ellie!<br/>Made and reviewed for Veggie Swap #61 August 2013.

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    • on August 15, 2013

      A lovely summer pasta recipe. I used tomatoes (ended up with a mix of yellow and red, since that's what was ripe) and basil from the garden. Nice and light, with a bit of a tang from the vinegar. Thanks for sharing! Veggie Swap 61

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    Nutritional Facts for Tomato and Mozzarella Pasta

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.8
     
    Calories from Fat 85
    34%
    Total Fat 9.4 g
    14%
    Saturated Fat 3.4 g
    17%
    Cholesterol 46.8 mg
    15%
    Sodium 131.4 mg
    5%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.9 g
    11%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    chicken

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