Categories: Pasta

Ingredients

• 2 tbsp olive oil
• 1/2 tsp snipped fresh rosemary
• 6 oz dried lasagna noodles [about 7 noodles]
• 2/3 cup red and/or gold grape tomatoes, halved
• 1/4 cup fresh Italian parsley leaves
• salt and coarsely ground pepper
• Parmesan or other hard cheese, crumbles

Directions

1. In a small container, stir together the oil and snipped rosemary. Cover; set aside.

2. Break Lasagna noodles into irregular pieces (about 2-3 inches). In a large saucepan, bring 3 quarts salted water to boiling. Cook pasta, uncovered, for 8-10 minutes, until tender but still firm. Drain and rinse pasta.

3. Toss the cooked pasta with the oil-rosemary mixture, tomatoes and parsley. Season to taste with salt and pepper. Top with crumbled cheese.

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