Summer Vegetable Pasta

It’s nice to have a meatless main dish every once in awhile.  This one is packed full of healthy and delicious vegetables. For those who can not live without meat serve this as a side dish to grilled chicken or beef.

Serves 1/4

Summer Vegetable Pasta
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Ingredients

  • 4 oz cooked pasta, any shape
  • 1 tbsp olive oil
  • 2 cups yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1/2 cup onion, chopped
  • 2 cups tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup ricotta cheese
  • 1 egg, beaten

Instructions

  1. Preheat oven to 400 degrees F. Coat a 8" casserole dish with cooking spray.
  2. In a large skillet over med-high heat the oil. Add the zucchini, squash and onion. Saute for 5 minutes.
  3. Add the tomatoes and garlic and cook for 3 mintues.
  4. Remove from heat and stir in the cooked pasta, 1/2 the mozzarella, basil, oregano, 1/2 tsp salt and the pepper flakes.
  5. In a small bowl combine remaining salt, ricotta and egg.
  6. Stir the ricotta mixture into the pasta.
  7. Pour into the prepared pan.
  8. Sprinkle with remaining cheese.
  9. Bake in preheated oven for 15 minutes or bubbly and browned.
Recipe Type: Main Dishes
7.6.4
169

Preheat oven to 400 degrees F. Coat a 8″ casserole dish with cooking spray.
In a large skillet over med-high heat the oil. Add the zucchini, squash and onion. Saute for 5 minutes.

Add the tomatoes and garlic and cook for 3 mintues.

Remove from heat and stir in the cooked pasta, 1/2 the mozzarella, basil, oregano, 1/2 tsp salt and the pepper flakes.

In a small bowl combine remaining salt, ricotta and egg.

Stir the ricotta mixture into the pasta.

Pour into the prepared pan.

Sprinkle with remaining cheese.

Bake in preheated oven for 15 minutes or bubbly and browned.

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