This quick and versatile recipe can be easily adjusted based on your favorite summer veggies or what you have on hand!¬† If you want an extra boost of protein, try adding some extra lean ground turkey.
4 ounces uncooked ziti pasta (whole wheat would be best!)
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion (red or white would work)
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
3/4 tsp salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400F.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saut√© 5 minutes.¬† Add tomatoes and garlic; saut√© 3 minutes.¬† Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4.¬† 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 cheese.¬† Bake at 400F for 15 minutes or until bubbly and browned. Serves 4 (serving size about 1 1/2 cups).
Compliments of www.cookinglight.com