Ingredients
3/4 lb strawberries, quartered & sliced
1/2 cooked whole wheat penne rigate
1 round fresh mozzarella, diced
10 - 15 leaves fresh basil, shredded
1/4 c. balsamic vinegar
2 tbsp. butter
2 tbsp. white zinfandel wine jelly
olive oil, salt & pepper to taste
Preparation
Simmer a reduction of balsamic vinegar over low-med heat, adding butter & jelly gradually, stirring constantly until thickened.
Combine cooked pasta with sliced strawberries, & diced mozzarella in a bowl. Moisten with olive oil & toss well.
Pour reduction over pasta mixture & toss again to coat well. Add shredded basil, & salt & pepper to taste (the more pepper, the better).
Serve chilled or room temperature.
