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Photo of Tomato, mint & mozzarella fusilli by WW

Tomato, mint & mozzarella fusilli

12
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Give pasta a summery makeover with fresh mint and lemon zest

Ingredients

White pasta, dry

240 g, fusilli

Olive Oil

1 tablespoon(s)

Cherry Tomatoes

600 g

Garlic

1 clove(s), crushed

Lemon

1 zest(s) of 1

Mint, Fresh

2 tablespoon(s), leaves picked and roughly chopped, plus extra to serve

Light Mozzarella

225 g, drained and roughly torn

Instructions

  1. Bring a large pan of water to a boil, add the pasta and cook for 8-10 minutes, until al dente. Drain, reserving 200ml of the cooking water.
  2. Meanwhile, heat the oil in a very large pan and cook the tomatoes over a medium-high heat for 8-10 minutes, until just broken down. Add the garlic and cook for another minute.
  3. Add the pasta to the pan and toss to combine. Gradually add the reserved cooking water, stirring after each addition, until you have a light sauce.
  4. Remove from the heat and stir in the lemon zest and mint. Season to taste and serve topped with the torn mozzarella and extra mint leaves.

Notes

For extra flavour, stir 4 tsp drained capers (in brine) through the pasta before serving.

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