Meatless Monday 

A FlavaCooks Production

Summer Tomato and Penne Pasta

Serves 4

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2 ½ Cups dried penne

1 Pound plum tomatoes

10 Ounces mozzarella, drained

¼ Cup olive oil

1 Tablespoon balsamic vinegar

Grated zest and juice of 1 lemon

15 Fresh basil leaves, shredded

Salt and black pepper

Fresh basil leaves to garnish

Method -

1. Cook the pasta in boiling salted water according to the instructions on the package, just until tender.

2. Cut the tomatoes in quarter and remove the seeds, then chop the flesh into small cubes. Slice the mozzarella into similar size pieces.

3. Mix together the olive oil, balsamic vinegar, grated lemon zest,1 tablespoon of the lemon juice and the chopped basil. Season with salt and pepper to taste. Add the tomatoes and mozzarella - Set this mixture aside until the pasta is cooked.

4. Drain the pasta and toss with the tomato mixture. Garnish with the fresh basil leaves and serve immediately.

Buen provecho!

MARLENE MYRIE

CHEF/AUTHOR

Chef Marlene is Cooking with Flava - A Caribbean - Creole Concept- Amazon Best Sellers List!

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