Penne with Summer Squash, Tomatoes and Fresh Mozzarella

[mos]

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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