4th of July Recipes: Penne, Tomato, and Mozzarella Salad | Submitted By: MARBALET

1 (12 ounce) package penne pasta1/4 cup olive oil1 bunch green onions, chopped1 clove garlic, minced1 cup quartered cherry tomatoessalt and pepper to taste5 ounces mozzarella cheese, diced1/2 cup grated Parmesan cheese4 ounces fresh basil12 large black olives, halvedCook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately. Amount Per Serving  Calories: 376 | Total Fat: 15.3g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Penne, Tomato, and Mozzarella Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 376

Total Fat: 15.3gCholesterol: 15mgSodium: 235mgTotal Carbs: 47.2g    Dietary Fiber: 3.8gProtein: 15g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

View the original article here

Main Dish Fish and Shellfish: Fra Diavolo Sauce With Pasta | Submitted By: MARBALET

4 tablespoons olive oil, divided6 cloves garlic, crushed3 cups whole peeled tomatoes with liquid, chopped1 1/2 teaspoons salt1 teaspoon crushed red pepper flakes1 (16 ounce) package linguine pasta8 ounces small shrimp, peeled and deveined8 ounces bay scallops1 tablespoon chopped fresh parsleyIn a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. Amount Per Serving  Calories: 335 | Total Fat: 8.9g | Cholesterol: 52mg

 view all reviews »

View the original article here