Thursday, September 20, 2007

Penne Pasta and Fresh Tomatoes

3 cups Uncooked Penne Pasta (12 oz)
¼ cup Olive Oil
¼ cup Chopped Fresh Basil Leaves
3 Tbsp Lemon Juice
1 tsp Chopped Fresh Garlic
½ tsp Salt
1 medium Red Tomato- cut into wedges
1 medium Yellow Tomato- cut into wedges
¼ cup Shredded Parmesan Cheese

Cook and drain pasta as directed on package. Rinse pasta with cold water; drain. In small bowl, beat oil, basil, lemon juice, garlic and salt with wire whisk. In large bowl, toss pasta and half of the vinaigrette. Cover; refrigerate 2 hours or until serving. Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.


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