I am really enjoying the fresh vegetables that are so readily available right now. I want to eek out every bit of goodness from the summer produce that I can before the season ends... as it will, much too soon! Even with the heatwave we are having, I'm still partial to summer and everything that comes with it.
I've always loved summer... but, I do remember torturing My Mom by asking her what I could do or what I could eat... so, after hearing the "what can I do" question a few time today I am now apologizing to My Mom! I'm sure she made suggestions as I did today and none of them sounded very good to me either.
Luckily, as I was gathering ingredients for a new dish I wanted to make, My Oldest (the one who had NOTHING to do) wanted to help. So, for the first time, I allowed him to use a paring knife to cut the fresh mozzarella into bite-size pieces. With supervision, he did just fine.
He could hardly wait for the pasta to be ready so we could put the rest of the dish together. He was asking if he could have some when it was all finished. I told him, of course he could... I just figured I'd put it on the table and I'd probably be the only one who would enjoy it.
This is one of those dishes that typically appeals to me, but not so much to the rest of my family. So, I was counting on having leftovers for my lunch the next couple of days. I still ended up with leftovers, but My Oldest really dug into it! Who knew that if I threw in some fresh mozzarella, cannellini beans, cherry tomatoes and tossed with a bit of balsamic vinegar and olive oil that My Oldest would actually voluntarily eat whole wheat pasta! Now, it was a whole wheat blend, but still healthier than what I usually make for them.
Cherry Tomato & Mozzarella Pasta Toss
1/2 pound whole wheat blend pasta, cooked per package instructions
about 1 cup of cherry tomatoes (next time I would cut them in half, but leaving them whole is ok, too)
1 small can of sliced black olives, drained
1 can cannellini beans, rinsed and drained
1 tablespoon olive oil
1 tablespoon balsamic vinegar (if you have a REALLY good quality balsamic vinegar, now is the time to bring it out!)
1/2 cup fresh mozzarella, cut into bite-size pieces
Once pasta is finished cooking, rinse in cold water and place in a large bowl.
Add remaining ingredients except for the fresh mozzarella. Toss gently to combine and make sure that the oil and vinegar lightly coat the pasta.
Finally, add the fresh mozzarella and then toss gently to incorporate with the other ingredients.
Serve immediately, or chill until ready to serve.
About 6 servings.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.