Warm Penne with Fresh Tomatoes and Mozzarella Cheese

3 tablespoons extra-virgin olive oil

2 teaspoons fresh-squeezed lemon juice (or to taste)

1 medium garlic clove, minced (or pressed through a garlic press)

1 small shallot, minced fine

1 teaspoon sugar

¾ teaspoon salt

¼-½ teaspoon fresh-ground black pepper

1½ pounds fresh ripe Roma tomatoes, cored, seeded, diced into ½-inch pieces

12 ounces part-skim milk, low moisture mozzarella cheese

1 box (14.5 ounces) multigrain, higher fiber penne pasta (such as Barilla Plus)

¼ cup chopped fresh basil leaves

In a large mixing bowl whisk olive oil together with lemon juice, garlic, shallot, sugar, salt and pepper until well combined. Add tomatoes and, with a large rubber spatula, stir and fold together to combine; set aside.

In a large saucepan or stockpot over high heat, bring 4-quarts of water to a rolling boil. Add 1 tablespoon salt and penne, stir, reduce heat slightly and cook until al dente, about 11 minutes. Drain well.

Add pasta to tomato mixture and stir and fold until combined. Add mozzarella cheese and stir and toss until evenly distributed; let stand 5 minutes. Stir in basil leaves, taste and, if necessary, adjust seasonings. Serve immediately.

Serves six.

Nutrition values per serving: 476 calories (28.6 percent from fat), 15.1 g fat (6.4 g saturated fat), 60.9 g carbohydrate, 6 g fiber, 28 g protein, 33 mg cholesterol, 606 mg sodium.