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; sauté 5 minutes. Add tomatoes and garlic; sauté 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