Week 27: Summer pasta

Our garden finally produced fruit!
It has been a long summer because we waited so long to plant, but finally we have something to pick!

Look at those beauts.
I am so proud of this meal because it has all the makings from our garden.
(And picked minutes before they were tossed in.)

 

Baked Pasta with Summer Vegetables

Serves 4

From Handle the Heat.

• 6 ounces uncooked tube-shaped pasta (ziti, penne, rigatoni, etc.)
• 1 tablespoon olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 2 cups chopped tomato
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/3 cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Preheat oven to 400° F.

Cook pasta according to package directions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned. Serve with salad greens. 

Note: I did not have ricotta cheese so I subbed it for Parmesan.

Rating: 4.8 This meal was delicious. Like Mmm mmm, good. (Sorry for the trademark, Campbell's. I can't think of any other way to describe how good it was.