Mozzarella and Herb Pasta

So I'm home today and not feeling too well so I wanted to make something light and healthy with minimal effort while avoiding the store.  I had fallen in love with this pasta recipe while watching Paula Deen on the Food Network one day and decided today would be the perfect day to make it since I already had everything on hand!  I used leftover rigatoni pasta from last night's dinner, but I would suggest using penne pasta for this recipe.  I absolutely LOVED how great this turned out and the fresh herbs gave it so much flavor!  I modified it a bit to make it healthier, but all in all the recipe wasn't too bad on its own.  It takes 10 minutes and is super easy!  The great thing is, this dish is very filling and perfect for lunch so one small serving will completely satisfy!  Hope you enjoy it!

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Servings: 6

Serving Size: 1 cup

Calories: 232

Fat: 2 g

Carbs: 41 g

Fiber: 5 g

Protein: 13 g

Old Points: 4 pts

Points+: 6 pts

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Here are your ingredients:

2 Tbsp. olive oil

2 tsp. red wine vinegar

2 tsp. freshly squeezed lemon juice

8 ounces (2 cups) Dreamfields penne rigata

1/2 cup chopped fresh basil leaves

1 Tbsp. chopped fresh parsley leaves

1 cup (4 ounces) fat-free shredded mozzarella cheese

Salt and pepper to taste

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper.  Set aside.  Bring a large pot of salted water to a boil over medium heat.  Cook the pasta noodles according to the package directions.  Drain the pasta and transfer to a medium serving bowl.  Add the basil and half of the dressing.  Stir to combine.  Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing.  Serve warm.

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