Pasta for a Hot Day Friday, June 21, 2002


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 chopped fresh basil
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

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