Penne Pasta and Fresh Tomatoes
Got fresh garden tomatoes? Here's the pasta dish in which to use them. It's dressed with a light vinaigrette starring fresh basil, lemon and garlic.

Pasta and Tomatoes
3 cups uncooked penne pasta (12 ounces)
1 medium red tomato, cut into wedges
1 medium yellow tomato, cut into wedges
1/4 cup freshly shredded Parmesan cheese
Lemon-Basil Vinaigrette
1/3 cup olive or vegetable oil
1/4 cup chopped fresh basil leaves
3 tablespoons lemon juice
1 teaspoon chopped fresh garlic
1/2 teaspoon salt


1 . Cook and drain pasta as directed on package. Rinse with cold water; drain. In small bowl beat all Lemon-Basil Vinaigrette ingredients with wire whisk.
2 . In large bowl, toss pasta and half of the vinaigrette. Cover and refrigerate 2 hours or until serving.
3 . Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.