VDP: Penne with Ricotta-Tomato sauce and Fresh Mozzarella

Thursday, February 28, 2008

Tonight’s vegetarian dinner was a very simple pasta dish of Neapolitan leanings. It’s made from mostly leftover ingredients I had in the fridge, but is delicious and fresh tasting. I had made some pizza on the weekend and had some leftover fresh mozzarella balls, some tomato sauce, a bit of ricotta/cream cheese/garlic mixture and some basil leaves. These make a great combo for a pasta sauce, so I tossed them with some Penne and now we have a version of Penne Alla Telefono. It is named so, because the stringy melted mozzarella cheese resembles phone lines. Go figure.

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