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Pasta Margherita

Pasta Margherita

The toppings on this pasta are reminiscent of margherita pizza and make for a superquick meatless main dish.

Cooking Light NOVEMBER 2005

  • Yield: 4 servings (serving size: 2 cups pasta and 2 tablespoons mozzarella)


  • 8 ounces uncooked angel hair pasta
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped green onions (about 2)
  • 1 teaspoon bottled minced garlic
  • 1 (16-ounce) package cherry tomatoes, halved
  • 1/2 cup (2 ounces) preshredded Parmesan cheese
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (2 ounces) diced fresh mozzarella


Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.

While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss gently to coat pasta. Top with mozzarella.

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 25%
  • Fat: 9.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 14.8g
  • Carbohydrate: 49.5g
  • Fiber: 3.2g
  • Cholesterol: 20mg
  • Iron: 3.1mg
  • Sodium: 480mg
  • Calcium: 218mg

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Pasta Margherita recipe