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Ingredients
  • 8 ounces whole wheat elbow pasta (or other short pasta shapes)
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 pint grape or cherry tomatoes (washed and dried well)
  • 3 cloves garlic (minced)
  • salt and pepper
  • ¼ cup grated Parmesan cheese
  • 8 ounces fresh mozzarella cheese (cut into small cubes)
  • ¼ cup thinly sliced fresh basil
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