Summertime means lots of long days at the swimming pool that leave everyone in my family hungry and little time for me to prepare dinner. That’s when I turn to quick pasta recipes like this Ultragrain Penne with Fresh Tomatoes, Mozzarella and Pepperoni. Pulling this meal together is a matter of boiling a big pot of water, cooking the pasta and dicing up a few fresh ingredients, like cherry tomatoes, basil, mozzarella and pepperoni. Simply toss the hot cooked pasta with the rest of the ingredients and dinner is ready – that’s it. This delicious no-cook pasta dish takes minutes to fix and is one of our summer favorites.
It’s nice to know that every time I use Hodgson Mill Ultragrain Pasta with Quinoa, heart healthy whole grains, protein, antioxidants and vitamins are automatically included in our meal. Hodgson Mill Ultragrain Pasta with Quinoa also tastes so much like regular white flour pasta, that my family can’t even tell that I’ve made the switch to 100% whole wheat pasta; a little stealth health never hurts.
I decided to use Hodgson Mill Ultragrain Penne with Quinoa for this dish, but Ultragrain Spaghetti would also work well in a pinch.
To get started, bring a large pot of salted water to a boil and cook the pasta for 9 to 10 minutes or until al dente.
Meanwhile, combine the olive oil, garlic, crushed red pepper, tomatoes, oregano, salt, pepperoni and Parmesan cheese in a medium sized bowl. Set aside.
Once the pasta is cooked, drain it and immediately put it back into the cooking pot along with the tomato mixture; toss together.
Add the fresh mozzarella cheese and basil. Give the pasta one more toss and dinner is ready.
Easy, fast and delicious. Perfect.
Are time consuming summer activities making it hard to get a home-cooked meal on the table? No need to worry, Ultragrain Penne with Fresh Tomatoes, Mozzarella and Pepperoni can be put together in a snap, tastes delicious, and is a great way to get a serving of healthy whole grains onto your plate. My kids refer to this dish as Pizza Pasta (from all of the pizza-like ingredients) and I’m beginning to think that they’re purposely keeping us late at the pool just so we can have it for dinner again. Good thing this dish is so quick and easy to fix – I know I’ll be making it a lot this summer. Enjoy!
Ultragrain Penne with Fresh Tomatoes, Mozzarella and Pepperoni
- 1 pkg Hodgson Mill Ultragrain® Penne with Quinoa
- 1/4 cup fruity olive oil
- 2 large garlic cloves finely chopped
- 1/4 tsp. crushed red pepper flakes, or to taste
- 3 cups cherry tomatoes cut into bite-sized pieces
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1.5 oz. pepperoni slices, cut into slivers
- 8 oz. fresh mozzarella cheese diced
- 1/2 cup fresh basil leaves coarsely chopped
Bring a large pot of salted water to a boil and cook the pasta for 9 to 10 minutes or until al dente. While the pasta is cooking, combine the olive oil, garlic, crushed red pepper, tomatoes, oregano, salt, pepperoni and Parmesan cheese in a medium sized bowl. Set aside. Once the pasta is cooked, drain it and immediately put it back into the cooking pot along with the tomato mixture and toss. Add the fresh mozzarella cheese and basil to the pot and toss together until the ingredients have been thoroughly combined. Serve immediately.
Notes: Ultragrain Spaghetti with Quinoa can be substituted for the penne. I used red and yellow cherry tomatoes, but whatever color you have on hand will work or you can dice up large tomatoes to get the same amount.
Adapted from No-Cook Pasta Sauces, by Joie Warner
You can find Ultragrain Penne with Fresh Tomatoes, Mozzarella and Pepperoni and other recipes from Hodgson Mill by visiting the Recipes page.