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    Deal GURU
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    Default Penne with Summer Squash, Tomatoes and Fresh Mozzarella

    Penne with Summer Squash, Tomatoes and Fresh Mozzarella
    5 oz penne
    1 1/2 tbs olive oil
    1 small zucchini, halvedlengthwise, sliced
    1 small yellow crookneck squash, halved lengthwise, sliced
    1 large tomato, coarsely chopped
    1/2 tsp coarse salt
    1/8 tsp pepper
    4 oz small fresh mozzarella balls, halved, or cubed fresh mozzarella

    2 tbs chopped fresh basil
    2 tbs grated Parmesan cheese
    Cook penne according to pachage directions. Drain, reserving 1/3 cup cooking water. Return penne to pot. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook zucchini and squash 3 to 4 minutes or until softened and golden brown. Stir in tomato. Cook 3 minutes. Sprinkle with salt and pepper. Add vegetables and mozzarella cheese to penne. Stir in reserved cooking water. Heat over medium heat 1 to 2 minutes or until heated through. Sprinkle with basil and Parmesan cheese.

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