Tomato, mint & mozzarella fusilli
12
Points®
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.
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