Penne with Fresh Vegetable Sauce

[Guest guest]

This recipe is simply elegant served with a dry red wine and a crusty loaf of

bread; perhaps followed by fresh fruit for dessert. My daughter loves it, but

my son won't touch it; thank the goddess for PBJ. *lol* This is one of those

dishes I fix when my sister comes to town.

 

Penne with Fresh Vegetable Sauce

 

1 lb plum tomatoes, diced

1 green pepper, diced

1 medium yellow squash, diced

1 medium cucumber, peeled , seeded, and diced

1/2 cup chopped fresh basil

10 kalamata olives, pitted and coarselt chopped

2 Tbs chopped fresh oregano

1 Tbs olive oil

2 tsp. white wine vinegar

2 garlic cloves

freshly ground pepper, to taste

12 oz penne

1/2 smoked mozzarella, shredded

 

Mix together the vegetables and seasonings in a bowl and set aside at room

temperature for at least 30 minutes.

 

Boil the penne in a pot for 8-10 minutes, or until tender. Drain and pour into a

large serving bowl. Toss together with the vegetable mixture. Sprinkle with

cheese and serve. Yield: 4 servings.