Ingredients
1 cup of short pasta (penne, fussilli or rotelli)
1 Zucchini cut into moons or cubes
10 cherry tomatoes (optional)
1/2 roasted bell pepper (optional)
basil (or pesto)
1/4 cup of cubed mozzarella
Olive oil
Balsamic vinegar
Cook the pasta al dente. In a pan cook the zucchini in olive oil until it turns golden on the edges. In a bowl combine pasta, mozzarella, cooked zucchini, tomatoes and bell pepper. Sprinkle with chopped parsley and season with more olive oil, balsamic, salt and pepper.
