Pasta with Fresh Basil, Tomatoes and Mozzarella
| Yield: | 8 Servings |
| Categories: | Pasta, Main Dishes |
| 16 | oz | Vermicelli or Thin |
| DIVIDER | -- Spaghetti; uncooked | |
| 3 | lg | Diced fresh tomato |
| 1/4 | lb | Part-skim mozzarella; |
| DIVIDER | -- cut into small cubes | |
| 1/3 | c | Olive or vegetable oil |
| 1/4 | c | Chopped fresh basil leaves |
| 2 | Cloves garlic; minced | |
| Salt/pepper to taste | ||
| Grated Parmesan cheese |
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