Some days (maybe most days?) I feel like my body is falling apart. I woke up with a wry neck on Saturday morning. Not exactly how I wanted to start my weekend off. I have a tendency to get a stiff neck, I think it’s because I carry so much tension in my neck and shoulders. I’ve recently started doing yoga, so I’m hoping that will help prevent these type of “stress injuries.”
This is another recipe I adapted from Hy-Vee Seasons magazine. I’m a sucker for pasta dishes and this one caught my eye with its fresh tomatoes and cheese. I made a few changes. I used pancetta instead of proscuitto because it was cheaper, and I added some basil. I also altered it to make it low-FODMAP, of course.
I found these cute baby heirloom tomatoes at Hy-Vee and knew they would be great in this recipe. Not only are they delicious, but they add a pop of color too. This dish is almost too beautiful to eat!
Tomato Margherita Pasta
Ingredients
- 8 oz. gluten-free penne pasta (I use Tinkyada)
- 1 tablespoon FODY Garlic-Infused Oil
- 3 oz. pancetta, cut into thin strips
- 1 large tomato, chopped
- 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 10 oz. cherry tomatoes (I used baby heirlooms), halved
- 8 oz. fresh mozzarella pearls
- 2 cups arugula
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Set aside 1/2 cup of the pasta cooking liquid. Rinse pasta in cold water, drain and set aside.
- In a large skillet, heat the oil over medium-high heat. Add pancetta and cook until crispy, about 3 to 4 minutes. Remove from skillet.
- Reduce heat to medium and add the chopped tomato, basil, salt and pepper to the skillet. Simmer about 4 minutes, or until tomatoes are softened.
- Stir in the cherry tomatoes, prepared pasta and pasta liquid and cook until heated through. Remove skillet from heat and toss in the crispy pancetta, mozzarella pearls and arugula. Serve.
Notes
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We tried this recipe last night and really enjoyed it. It was a nice break from pasta with sauce – so many flavors. Next time, I will double or triple the arugula – it wilts down to a small amount, and we love that flavor.
Happy you liked the recipe! I love the flavor of arugula too.