Wednesday, December 6, 2006

Summer Tomato Pasta

Summer Tomato Pasta

(I talked about this recipe here)

1 pound penne pasta (or other thick, tubular variety)
1 pound grape or cherry tomatoes
10 ounces fresh mozzarella cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
zest and juice from 1 lemon
15 basil leaves, minced

Quarter and seed tomatoes.
Slice mozzarella into small chunks.
Combine olive oil, vinegar, lemon zest and juice, and basil in a large bowl. Add tomatoes and mozzarella.
While the other ingredients are marinating, cook the pasta according to package directions. Drain and rinse.
Toss pasta with tomato mixture.

makes 7 1-cup servings, 9 HUs per serving.
source: family recipe

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