INGREDIENTS
8 oz
whole wheat elbow pasta
3 tbsp
extra virgin olive oil, divided
1 pint
grape or cherry tomatoes, washed and dried well
3 cloves
garlic, minced
salt and pepper
1/4 cup
grated Parmesan cheese
8 oz
fresh mozzarella cheese, cut into small cubes
1/4 cup
thinly sliced fresh basil