PENNE (w) SUMMER SQUASH & FRESH MOZZARELLA Mediterranean Herb Oil
Makes 2 (2 cup) servings
5 ounces penne pasta
1½ tablespoons Mediterranean Herb Oil
1 small zucchini, halved lengthwise, sliced (¼ inch)
1 small yellow squash, halved lengthwise, sliced (¼ inch)
1 large tomato, coarsely chopped
½ teaspoon coarse salt
1 teaspoon pepper
4 ounces small fresh mozzarella balls, halved, or cubed
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1. Cook penne according to package directions. Drain, reserving ⅓ cup cooking water. Return penne to pot.
2. Meanwhile, heat oil in large skillet over medium-heat heat until hot. Cook zucchini and squash 3 to 4 minutes or until softened and golden brown. Stir in tomato; cook 3 minutes. Sprinkle with salt and pepper.
3. Add vegetables and mozzarella cheese to penne. Stir in reserved cooking water. Heat over medium heat 1 to 2 minutes or until heated through. Sprinkle with basil and Parmesan cheese.