Yield: 4 servings
|1¼ cup||Dried rotelle; (pinwheels) pasta|
|1 dash||Olive oil; plus 4 tbsp.|
|2 \N||Cloves garlic; crushed|
|\N \N||Salt and fleshly ground black pepper|
|8 \N||Cherry tomatoes; to 12|
|½ pounds||Mozzarella cheese; cut into 1-inch|
|\N \N||; cubes|
Bring a large saucepan of water to the boil, and add the rotelle and a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and rinse under cold running water. Drain again and set aside.
In a small bowl, combine the 4 tablespoons of olive oil, garlic, and salt and freshly ground black pepper. Set aside.
To make the kebabs, place one rotelle, a tomato, then a cube of mozzarella cheese onto kebab skewers until all the ingredients have been used. Arrange the skewers on a baking sheet and brush liberally with the garlic olive oil mixture, turning the kebabs to coat evenly.
Place the kebabs in a preheated broiler for 5 to 7 minutes, turning the skewers halfway through cooking, until browned. Serve immediately.
Notes: If using wooden skewers, soak them in water for at least one hour before threading on the kebab ingredients. This will help prevent them from burning during grilling.
These are excellent for a vegetarian barbecue. Serve with a salad and some garlic bread.
Cookbook: Vegetarian Pasta Cookbook, by Sarah Maxwell.
Recipe by: Vegetarian Pasta Cookbook, by Sarah Maxwell Converted by MM_Buster v2.0l.