| 6 oz | penne or rigatoni tubular pasta | 175 g |
| 2 tbsps | olive oil | 30 mL |
| 2 cups | spinach or swiss chard, fresh, chopped | 500 mL |
| 1/2 | zucchini, cut in strips | 1/2 |
| 4 | fresh peaches | 4 |
| 1/3 cup | grated parmesan cheese | 75 mL |
| 1/4 cup | fresh basil leaves | 50 mL |
| 2 tbsps | white vineagar | 30 mL |
| 1/2 tsp | ground black pepper | 2 mL |
Boil penne until tender, drain. Heat olive oil in skillet; add spinach or chard and zucchini. Sauté until limp, then toss with pasta, peaches, cheese, basil vinegar and pepper in salad bowl. Toss thoroughly to blend ingredients. Makes 8 servings.
