Fresh Mozzarella and Tomato Penna Pasta Recipe

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My husband said this Fresh Mozzarella and Tomato Penna Pasta is a DEFINITE winner! It is so easy to make and so good. No cooking with this recipe (except for the pasta). It is a must to use fresh vine-ripened tomatoes in this dish. Sometimes I add avocados, and sometimes I don't.

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes.

Mozzarella and Tomato Penne Pasta

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Fresh Mozzarella and Tomato Penna Pasta Recipe:

Recipe Type: Pasta, Tomatoes, Mozzarella Cheese, Avocado
Yields: 4 servings
Prep time: 40 min


8 ounces fresh mozzarella cheese, cut into small cubes*
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced**
2 avocados, peeled, pitted, and diced (optional)
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely-chopped fresh basil leaves
1 tablespoon fresh-squeezed lemon juice
1 tablespoon coarse salt
Freshly-ground black pepper
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta***
Freshly-grated parmesan cheese

* Purchase Fresh Mozzarella Cheese, Mozzarella Cheese Making Kits, and Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.

** Learn How To Peel Fresh Tomatoes.

*** I also have made this recipe with linguini pasta.


In a large bowl, toss fresh mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes.

Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

Add prepared tomato mixture to the cooked pasta and toss to coat thoroughly.

Transfer onto individual serving plates and garnish with grated parmesan cheese.

Fresh Mozzarella and Tomato Penne Pasta

Makes 4 servings.


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