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Summer pasta

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

Ingredients

1 pound whole wheat macaroni (or other corkscrew pasta)
2 medium zucchini, thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
3 large tomatoes, cubed
1/4 cup fresh parsley
1/4 cup fresh chopped basil
1 1/2 cups shredded low fat 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, two tablespoons olive oil and pepper. Set aside.
2. Over medium-low heat, sauté zucchini and garlic in two tablespoons 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.