Penne Primavera

I made this pasta primavera recipe last night and it was positively delicious.  The fresh vegetables, basil, and mozzarella made this a gourmet meal!

I served grilled, boneless chicken breasts marinated in homemade Ceasar salad dressing, but the pasta primavera stood on its own and didn't actually need anything more.  I suspect this recipe would also be delicious with grilled shrimp or grilled chicken mixed into the pasta.  Maybe next time I'll give it a try.

Ingredients

• one pound penne pasta
• 1 package of white mushrooms, cut into thick slices
• 1/2 cup sweet Vidalia onion, cut into thin slices and chopped
• 4 cloves of garlic, chopped
• 4 tablespoons olive oil
• 1 head of broccoli crowns, cut into small flowerettes – with stems cut off
• 1 large ripe tomato, cubed
• 1/4 cup fresh basil, coarsely chopped
• 1/2 lb. fresh mozzarella, cubed
• 1/4 cup grated cheese
• salt and pepper to taste

Directions

• Cook pasta according to package directions, drain but reserve some water
• In large skillet, saute garlic, onions, and broccoli until broccoli is nearly cooked ( firm). 
• Add mushrooms and cook for 5 minutes.  Then add chopped tomatoes.  Cook another 2-3 minutes.
• Transfer pasta to skillet.  Toss with vegetables.  
• Add cubed mozzarella, grated cheese, salt and pepper, and fresh basil.
• Toss again.  Add a bit of the pasta water if dry.
• Serve immediately.