Summer veggie ziti
PEOPLE: IT IS STILL SUMMER. I know, I know: Fall is coming and that is SO great. It is! I love fall. But, there is nothing I love more than summer, even with its mosquitoes, heat, humidity, and sweating nonstop for months. I will be the first to proclaim my love for changing leaves, crisp air, pumpkins and apples, and football, but when it’s TIME. That is, after September 22nd.
So in protest, I make a summer veggie ziti dish with tomatoes that were delivered from my Dad’s garden, zucchini and yellow squash, and fresh basil. It’s a last ditch attempt to recapture the flavors I love so much.
Modified from Cooking Light.
- 8 ounces uncooked ziti
- 1 tablespoon olive oil
- 1 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim 5-cheese Italian blend cheese, divided
- 2 tablespoons chopped fresh basil
- 1/2 teaspoons dried oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Cook pasta according to package directions, omitting salt and fat; drain. Preheat oven to 400°.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup Italian blend cheese, herbs, 1/2 teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg in a small bowl; stir into pasta mixture. Spoon into a 2-quart baking dish sprayed with cooking spray; sprinkle with remaining cheese and bread crumbs, if desired. Bake at 400° for 15 minutes or until bubbly and browned.