Penne with grape tomatoes and mozzarella
(from katiejoan’s recipe box)
Simple, light, fresh, great concoction of flavors.
Source: Marguerite Mayugh
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Top Weeknight Dinners!
Ingredients
- 12 oz. penne
- salt and pepper
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 pint grape or cherry tomatoes halved
- 8 oz. mozzarella cubed
- 2 tbs. fresh thyme
- 2 tbs. olive oil
- 1 tbs. white-wine vinegar
Directions
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Cook pasta. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
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Add tomatoes, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne. Season with salt and pepper.
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Add mozzarella at the very end otherwise it might clump up.