2 oz. mozzarella cheese (1/2 c. pieces)
1 oz. Parmesan cheese (1/4 c.)
1/2 lb. penne or other pasta
2 tbsp. butter
2 tbsp. olive oil
Salt & pepper
1/4 chopped fresh basil

Cut mozzarella into thin slices and then into 1 inch squares. Grate the Parmesan. Cook the pasta in boiling salted water, drain and return to hot pot. Add the cheeses, butter, oil, 3/4 teaspoon salt and 1/4 pepper; toss over low heat until the mozzarella starts to melt. Taste and add salt and pepper if needed. Serve immediately sprinkled with basil. 365 calories per servings; 18 g fat; 32 mg cholesterol.