4 Serves
15 Mins
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
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Vitamin K
67 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
426 µg / 400 µgCalcium
560 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
260 mg / 420 mgPhosphorus
532 mg / 1,250 mgPotassium
1296 mg / 4,700 mgSodium
636 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
12 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the tomatoes for 5 minutes until softened.
Drain the pasta and return it to the cooking pot, then stir in the butter until melted and well combined.
Remove the skillet from the heat, stir in the fresh basil, then combine the sautéed tomatoes with the buttered pasta in a large bowl. Gently fold in the mozzarella cheese and serve immediately.
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