Tomato, Zucchini and Smoked Mozzarella Pasta

Ingredients:

• 4 zucchini, sliced ¼-inch thick
• 2 Tbsp J. Olive Co. Basil Olive Oil ( + ¼ C for the pasta)
• 2 Tbsp J. Olive Co. Tuscan Herb Balsamic ( + 3 Tbsp for the pasta)
• Salt Sisters Sea Salt, to taste
• 1 pt cherry tomatoes, halved
• 2 balls smoked mozzarella, diced
• 1 (16 oz) bag pasta – rotini, shells or trumpets
• fresh parsley, chopped

Directions:

1. Marinate the zucchini with the 2 Tbsp Basil Olive Oil, 2 Tbsp Tuscan Herb Balsamic & Sea Salt. Meanwhile, heat the grill. Once the grill is ready, grill the zucchini on both sides until cooked. Remove & allow to cool; cut the zucchini into a large dice & put into a large bowl.
2. Heat a pot of boiling water & season well with salt. Add the pasta & cook until al dente.
3. Add the tomatoes, smoked mozzarella, 3 Tbsp Tuscan Herb Balsamic & ¼ C Basil Olive Oil to the bowl with the zucchini.
4. When the pasta is done, strain it into the bowl with the vegetables; add 2 Tbsp of pasta water. Toss everything together & finish with fresh chopped parsley. Serve warm or at room temperature.

Recipe modified from Saratoga Olive Oil