If you like basil, you'll enjoy the Italian flavor of this speedy side dish. Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Stir in basil; cook and stir for 1 minute. Drain pasta; add to basil mixture. Remove from the heat; stir in cheese just until it begins to melt. Serve immediately.

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Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Stir in basil; cook and stir for 1 minute. Drain pasta; add to basil mixture. Remove from the heat; stir in cheese just until it begins to melt. Serve immediately.

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(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

304 calories; protein 13.4g; carbohydrates 35.8g; fat 12.3g; cholesterol 18.1mg; sodium 178.6mg. Full Nutrition
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Reviews (7)

Rating: 4 stars
08/13/2009
Just as I do salads, I generally prefer pasta dishes that are simple, lightly dressed and not overburdened by tons of sauce and lots of "stuff." This recipe had my name written all over it! Four stars only because olive oil, not vegetable oil, should definitely be used, as well as fresh basil rather than dried, if possible. I also think shredded mozzarella is not the best choice, as it would simply melt right into the pasta and would not distinguish itself. I used fresh mozzarella, which I had just cut into little cubes. Finally, I don't think small tube pasta, which I assumed meant ditalini, was the best choice. I chose to use the larger, more substantial farfalle, or bow-tie pasta. The pasta, lightly dressed with olive oil, with the fresh flavor of basil and the gooey little chunks of fresh mozzarella, turned out to be a 5-star side dish for our grilled steak and Rosemary Zucchini Sticks, also from this site. Loved it! Read More
(20)
Rating: 3 stars
03/09/2010
I added fresh chopped garlic to onion and used olive oil and parmesan cheese, this way it was much better Read More
(10)
Rating: 3 stars
10/12/2010
I had high hopes for this dish and heeded the other reviews prior to making. The changes I made: saute 3-4 TBSP light butter in saute pan while paste is cooking. Add 2-3 TBSP very dry white wine. Cook on med-high for 3-4 minutes so the actual alcohol evaporates. Reduce heat to medium and add the onions. When pasta is done, do NOT drain. Add the basil and salt and pepper (to taste). Add the pasta directly from the pot it was cooked in. The starch from the pasta will help make the "sauce" a little creamier. Perhaps it is just me but adding mozzerella to pasta fresh or shredded to mix it together just does not work very well. I added fresh mozzarella and it clumped in "clusters". This dish would have been better WITHOUT the mozzarella and just the fresh herbs and a healthy dose of freshly grated paremesan. Would love to rate higher but just cannot. Sorry. Read More
(8)
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Rating: 2 stars
01/22/2011
If the recipe called for olive instead of vegetable oil, and for fresh basil, I'd call it a good "non-recipe." But nothing about this is appealing. Fast, sure. But not something you'd want to eat when you were done, at least not with out a LOT of tweaking. Read More
(5)
Rating: 4 stars
04/27/2009
Only Meeehhh. It was pretty but lacked much flavor. My husband liked it and I thought it was ok. Read More
(3)