I am trying to count calories and eat less carbohydrates…but man do I love my pasta. This recipe is a great way to satisfy that carb craving without over indulging while also using up a bunch of garden fresh vegetables!
I watch Rachael Ray all the time and she is always talking about bringing cooked meals to friends as a thank you, or to help them out in their time of need. I have family members dealing with severe medical issues (including brain surgery on Monday!). I baked an extra dish of this for them this weekend. I knew it would ease the stress of having to have food for the visiting family, but what I found was that it also was an expression of my love that I couldn’t find the words to say.
4 ounces pasta (we used gluten free quinoa pasta for my sister)
1 T. EVOO
3 c. chopped squash and eggplant (or any other fresh veggies you have in the garden)
2 c. chopped tomatoes (I used a combo of hearty beef steak and sweet cherry)
1/2 yellow onion, chopped
2 cloves garlic, grated
1 cup shredded part-skim mozzarella cheese (we used a vegan substitute for my sister)
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, eggplant, and onion and saute 5 minutes. Add tomato and garlic and saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, salt, and pepper.
Spoon into an 8-inch square glass or ceramic baking dish coated; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.