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