A simple pasta recipe for summer.
Cook pasta according to package directions.
While pasta is cooking, prepare ingredients: Halve tomatoes, chiffonade basil leaves, halve mozzarella balls, and drain/rinse the can of white beans.
In a separate pan, warm olive oil on low-medium heat. Saute tomatoes for 2 minute; add salt and pepper. Add beans and cook for 2 additional minutes.
Stir pasta and tomatoes + beans together. Add basil leaves.
Serve pasta over arugula; 1 cup per plate. Top with mozzarella and balsamic vinaigrette dressing before serving.
I love this recipe for Balsamic Vinaigrette from Epicurious.