Ingredients
1 T. extra virgin olive oil
½ c. white onion, diced
3 c. dry whole-wheat penne pasta
1 package of grape tomatoes, halved
2 cloves fresh garlic, minced
4 c. organic vegetable broth
½ t. kosher salt
½ t. freshly cracked black pepper
2 c. fresh Mozzarella, diced
8 fresh basil leaves, julienned
2 T. balsamic vinegar
Optional Garnish
Fresh basil leaves, chopped
Directions
- Heat olive oil in a large, 12-inch skillet over medium heat. Add onion and cook until soft, about 5 minutes, stirring occasionally.
- Add penne pasta, tomatoes, garlic, vegetable broth, salt and pepper. Stir to combine.
- Bring pasta mixture to a boil over high heat. Once it boils, reduce heat to medium to simmer. Continue cooking until pasta is cooked and the liquid is mostly absorbed, about 10-12 minutes. Stir frequently while cooking.
- Add mozzarella cubes and fresh basil leaves to pan and cover for a couple minutes. Remove lid and sprinkle with balsamic vinegar. Garnish with additional chopped basil, if desired and serve immediately.
Makes 6 servings.
