Jamie says: To make this creation, I first boiled whole grain penne pasta. Meanwhile, I diced fresh tomatoes and sprinkled sea salt, ground pepper, parsley and basil on them. I then sautéed some minced garlic in extra virgin olive oil in a pan. I added Ian’s Panko Breadcrumbs Italian Style to the pan to soak up some of the oil. I then added chunks of mozzarella cheese and the diced fresh tomatoes so that they would get warm. I poured the penne into my bowl and drizzled some extra virgin olive oil on top. I then added my bruschetta mixture, and voilà- I had a wonderful dinner. Later, K and I made some chocolate chip “brownies” for dessert. It came out more like a cake, but it was still delicious though!
The penne bruschetta pasta was so good that I used the plain leftover pasta to make the recipe again for lunch the next day. This time, though, I used finely shredded cheddar cheese and added spinach. Since the pasta was cold, I threw it in the pan with the rest of the ingredients to heat it up. I liked it even better than dinner the night before, which is quite amazing because it can be hard to make a great thing even better.
Nutrition note: Tomatoes have lycopene in them. Eating foods with a lot of lycopene is associated with a reduced risk of some diseases such as cancer and cardiovascular disease.