Ingredients
-
1 (8 ounce) package penne pasta
-
1 tablespoon basil oil
-
1 tablespoon olive oil
-
3 cloves garlic, minced
-
1 pint grape tomatoes, halved
-
1 cup shredded pepper Jack cheese
-
1 cup shredded mozzarella cheese
-
¼ cup grated Parmesan cheese
-
1 tablespoon minced fresh basil
Directions
-
Gather all ingredients.
-
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
-
Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
-
Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
-
Stir in pepper Jack, mozzarella, and Parmesan cheese.
-
When cheese begins to melt, mix in cooked penne pasta.
-
Season with fresh basil.
Nutrition Facts (per serving)
502 | Calories |
25g | Fat |
47g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 502 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 11g | 55% |
Cholesterol 58mg | 19% |
Sodium 462mg | 20% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 24g | 48% |
Vitamin C 15mg | 17% |
Calcium 474mg | 36% |
Iron 2mg | 12% |
Potassium 311mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, All Rights Reserved