| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Chopped fresh tomatoes |
| 6 |
c |
Trimmed arugula or watercress |
| 8 |
oz |
Fresh mozzarella cheese; diced |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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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