I made a baked ziti with summer vegetables and herbs. Included in the ziti were zucchini, yellow squash, tomatoes, oregano, and parsley all grown in my garden. The sauce includes a little bit of olive oil, a little ricotta cheese, some mozzarella, and some herbs. It was a light and fresh pasta dish that didn’t weigh me down in the summer heat. Additional vegetables or herbs could be added according to what is available. This is a delicious pasta that I will be making again as I pick more vegetables from the garden.
9 oz. uncooked ziti or penne
2 T. olive oil, divided
1 medium yellow squash, chopped
1 medium zucchini, chopped
1/2 medium onion, chopped
1 medium tomato, chopped
3 garlic cloves, minced
1 c. part skim mozzarella cheese, shredded
2 T. fresh chopped parsley
1 T. fresh chopped oregano
1 t. salt
1/2 t. red pepper
1. Cook pasta according to package directions. Drain and keep warm.
2. Preheat the oven to 400 degrees. Heat a large skillet over medium high heat. Add in 1 T. olive oil. Once it is hot add in the zucchini, squash, and onion. Saute for 5 minutes. Add in the tomato and garlic and continue sauteing for 3 minutes. Remove from the heat and stir in the pasta, 1/2 c. mozzarella, herbs, salt, and both peppers.
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