Low Carb Meal 😋, Mozzarella-Tomato Pasta :)

Ingredients

• 2 cups Mini Plum Tomatoes (halved)
• 8 oz Mozzarella Ball (low‑moisture, cubed)
• 2 tbsp Olive Oil (extra virgin)
• 0.5 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 2 Fresh Garlic Cloves (minced, for topping)
• 3 Fresh Basil Stalks (torn, for topping)
• 8 oz Whole Wheat Penne Pasta (cooked al dente)
• 0.25 tsp Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Prepare Tomatoes and Mozzarella

   Halve the mini plum tomatoes and cube the mozzarella ball into bite‑size pieces.

   Time: PT5M

3. Assemble in Baking Dish

   In the ovenproof baking dish, combine the tomatoes and mozzarella. Drizzle with olive oil, then sprinkle salt, pepper, garlic powder, dried oregano, and dried basil. Top with minced fresh garlic and torn basil stalks.

   Time: PT5M

4. Bake the Tomato‑Cheese Mix

   Place the dish in the preheated oven and bake for 15 minutes, or until the tomatoes are softened and the mozzarella is melted and lightly golden.

   Time: PT15M

   Temperature: 400°F

5. Cook the Pasta

   While the dish bakes, bring a large pot of salted water to a boil. Add the whole wheat penne and cook al dente according to package directions (about 10 minutes). Reserve ½ cup of pasta water, then drain.

   Time: PT10M

   Temperature: 212°F

6. Combine Pasta and Baked Mix

   Return the drained pasta to the pot. Add the baked tomato‑mozzarella mixture (including any juices) and a handful of fresh basil leaves. Toss gently, adding a splash of reserved pasta water if the sauce seems dry.

   Time: PT5M

7. Serve

   Plate the pasta, garnish with extra fresh basil if desired, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

418

Protein

14g

Carbohydrates

41g

Fat

15g

Fiber

3g