Summer pasta

Here's a convenient one-dish entrée. Leftovers provide a great cold lunch the next day.

Ingredients

1 pound corkscrew pasta (preferably whole wheat)
2 medium zucchini, thinly sliced
3 garlic cloves
2 tablespoons olive oil
3 large cubed tomatoes
1/4 cup parsley
1/4 cup fresh chopped basil
1 1/2 cups mozzarella cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
pepper to taste

Directions

1. Put water on to boil as you combine tomatoes, parsley, basil, mozzarella, lemon juice, olive oil and pepper. Set aside.
2. Over medium-low heat, sauté zucchini and garlic in olive oil until zucchini is tender. Add to tomato mixture.
3. Cook pasta. After draining, put it back in the pot and add the rest of the ingredients to it. Mix well and serve.