Pasta for a Hot Day


2 cups chopped, seeded tomato (about 2 large tomatoes)
2 cups chopped spinach
2 large cloves garlic, crushed and chopped
8 oz mozzarella cheese, cubed
3 to 4 TBSP basil, chopped
1 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
16 oz penne pasta
2 TBSP balsamic vinegar


Combine the tomato, spinach, garlic, cheese, basil, salt, pepper and oil. Refrigerate 30 minutes. Cook pasta according to package directions. Drain. Toss with tomato mixture. Toss in balsamic vinegar. Serve at once
23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.