Lemon caprese pasta
Pasta and macaroni
Italian cuisine
It’s a standard cold and rainy fall day here in Chicago. I don’t really have much to talk about. I made one of my quick go-to recipes for dinner because I spent the whole day doing laundry at my parents’ house since our dryer is broken and I am a brat and refuse to go to a laundromat. So here it is: the easiest, tastiest, “I could eat this everyday” recipe I have! Ingredients The Juice of 2 Lemons 3/4 a Box of Pasta, any kind (I prefer linguine, whole wheat if you want some extra fiber) 1 Pint of Cherry Tomatoes, cut in half A Handful of Fresh Basil Leaves Fresh Mozzarella in Water, cut into bite size pieces 1 TBSP Salt 1 TBSP Pepper 1/2 Cup of Olive Oil First boil your salted water. Toss the pasta in and cook for 8-9 minutes. Pour your olive oil in a pan and heat over medium /low. Add in your cherry tomatoes, salt, and pepper and cook them just until the skin of the tomato starts to bubble up and wrinkle, approx. 10 minutes. Pour the cooked pasta into a large bowl. Add in the oil and tomatoes. When you …
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