Pasta with tomato, fresh mozzarella and arugula, lhj

Yield: 6 Servings

Measure Ingredient
3 cups Chopped fresh tomatoes
6 cups Trimmed arugula or watercress
8 ounces Fresh mozzarella cheese; diced
2 tablespoons Olive oil
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 pounds Penne pasta; cooked according to package directions

Combine tomatoes, arugula, cheese, oil, salt and pepper in large bowl. Toss with penne.

Total prep time: 20 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Time to savor those precious end-of-summer tomatoes--perfect with the fresh mozzarella, arugula and penne pasta. Toss it all up just after the pasta cooks and serve immediately for best results.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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