Pasta with Summer Vegetables

Adapted from a recipe in Cooking Light JULY 2011

  • Yield: 4 servings (serving size: about 1 1/2 cups)
  • Total:40 Minutes
  • 6 ounces uncooked small seashell pasta
  • 1 tablespoon olive oil
  • 3 cups chopped zucchini and/or summer squash (1/4″ dice)
  • 1/2 green bell pepper, chopped (1/4″ dice)
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 1/3 cup shredded part-skim mozzarella cheese
  • 2 oz cubed part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano and marjoram
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese or cottage cheese
  • 1 large egg, lightly beaten
  • Cooking spray

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Preheat oven to 400°.

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, green pepper, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, cubed mozzarella, herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta or cottage cheese, remaining salt, and egg. Stir into pasta mixture. Spoon into a 9-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Cover with foil.  Bake at 400° for 15 minutes or until bubbly.

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Published in: on July 4, 2012 at 6:33 am  Leave a Comment  

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