Multigrain Penne Pasta Salad with Zucchini, Cherry Tomatoes, & Fresh Mozzarella

Ingredients:

• 6 oz. whole wheat penne pasta (2 cups cooked)
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. garlic, sliced thin
• 1 pinch red pepper flakes
• 2 cups zucchini, cut in quarters lengthwise, sliced 1/4-inch thick
• 1 cup cherry tomatoes, cut in half
• 1 tbsp. capers
• 1 tbsp. basil, chopped
• 1 cup fresh mozzarella cheese, cut in 1/2-inch cubes
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• salt
• freshly ground black pepper

Makes 6 Servings (1 1/4 cup per serving)

1. Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt; bring back to a boil. Add pasta; cook for 10 minutes, or follow the directions on the pasta package. Reserve 1 cup of pasta water. Drain pasta in a colander. Spread on a baking sheet to cool.
2. While the pasta is cooking, cook oil and garlic over low heat in a large saute pan until garlic is translucent. Add red pepper flakes, salt, and pepper. Transfer to a small bowl and set aside.
3. Return saute pan to high heat and add zucchini. Saute until crisp and slightly brown. Add tomatoes, capers, basil, and garlic. Season with salt and pepper.
4. Add cooked pasta and 1/4 to 1/2 cup pasta water to zucchini mixture; toss. Add mozzarella, lemon zest and juice, and toss to warm mozzarella through. Adjust seasoning with salt and pepper if necessary. Serve immediately.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great meal whenever you're craving comfort food and it's good for you. You don't always have to eat pasta with alfredo or marina sauce. The zucchini and the tomatoes will fil you up and you won't miss the sauce. It's great for lunch or dinner during the cold winter months.