| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 3 | c | Chopped fresh tomatoes |
| 6 | c | Trimmed arugula or |
| watercress | ||
| 8 | oz | Fresh mozzarella cheese |
| diced | ||
| 2 | T | Olive oil |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 | lb | Penne pasta, cooked |
| according to package | ||
| directions |
INSTRUCTIONS
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@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 96
Total Fat: 10.7g
Cholesterol: 24.2mg
Sodium: 795mg
Potassium: 273.6mg
Carbohydrates: 61.3g
Fiber: 4g
Sugar: 3.3g
Protein: 19.7g