Ingredients

4-1/2 cups water

3 tablespoons olive oil

1 pound brown rice penne pasta

1 pint cherry tomatoes, halved

1/2 cup basil leaves, packed

3 garlic cloves, minced

salt and fresh ground pepper , to taste

1-1/2 cups part skim shredded mozzarella cheese balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

Instructions

1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
2. Cook over high heat and bring to a boil.
3. Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
4. Remove from heat and let stand 2 minutes.
5. Stir in shredded mozzarella cheese; stir until thoroughly combined.
6. Taste for salt and pepper; adjust accordingly.
7. Garnish with balls of fresh mozzarella cheese and fresh basil leaves.
8. Serve immediately.
9. Enjoy!