Pasta salad with rocket & tomato dressing

Yield: 4 Servings

Ingredients:

4 Ripe tomatoes peeled
2 De-seeded and chopped Finely
2 Garlic cloves chopped Finely
2 oz (60 g) rocket leaves Chopped coarsely
1 tb Olive oil
8 oz (240 g) penne pasta

Instructions:

(quills) Salt and freshly ground Black pepper 1. Place the tomatoes garlic and rocket leaves in a bowl. Add the olive oil and season well with the salt and pepper. Cover and refrigerate for at least 2 hours. 2. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente. Rinse well with cold water and drain thoroughly. Toss the pasta with the chilled tomato mixture and serve. Cook's notes: Serve this salad warm - simply toss the hot drained pasta into the chilled tomato sauce. If they are available plum tomatoes taste delicious in this recipe. Preparation and cooking time: 20 minutes + 2 hours chilling Calories per serving: 240 Freezing not recommended You don't have to travel to Italy to enjoy wild rughetta a spiky green-leaved plant with a strong peppery flavour. Most supermarkets now sell rocket a slightly milder cultivated variety. If you can't find it use spinach or a mixture of lamb's lettuce and watercress. Selections per serving: 2 Carbohydrate; 1/2 Fat; 1 Vegetable; 10 Optional Calories Variation: Sprinkle each serving with 1/2 oz (15 g) grated parmesan cheese. This will add 1/2 Protein Selection per serving and increase the Calories to 270 per serving.