This is one of my favorite go-to recipes when I need a big bowl of something quick, easy, and delicious that I can grab from the fridge and eat for lunch for a few days. I made a bunch of this a few weeks after Emma was born and just recently since I’m 34 weeks pregnant and pretty exhausted. I think it’s pretty healthy – other people might disagree because of the pasta and cheese – but my definition of healthy is simply that it’s not processed – it doesn’t come in a shiny silver wrapper and it has fresh, raw ingredients like garlic, tomato, and basil.
INGREDIENTS (makes about 8 servings)
_ 1 box of rotelle pasta
_ 1 bunch of fresh basil, torn or chopped
_ 2 small containers of cherry tomatoes (tomatoes rinsed and cut in half)
_ 2 small containers of bocconcini (small mozzarella balls), drained
_ 1/4 cup of extra virgin olive oil
_ 4 cloves of garlic, minced
_ salt and pepper to taste
Cook pasta al dente according to directions on box. Strain. Let pasta cool. Once cool, transfer to a big mixing bowl and add all the other ingredients. Mix well. Store in fridge for at least 1 hour before serving. Enjoy!