Baked Penne and Summer Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.7
- Total Fat: 12.0 g
- Cholesterol: 67.5 mg
- Sodium: 629.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.6 g
- Protein: 17.4 g
View full nutritional breakdown of Baked Penne and Summer Veggies calories by ingredient
Introduction
Recipe by Blakeslee Wright, Cooking Light, July 2011 Recipe by Blakeslee Wright, Cooking Light, July 2011Number of Servings: 4
Ingredients
-
4 ounces uncooked penne pasta
1 tbsp olive oil
2 c chopped yellow squash
1 c chopped zucchini
.5 c chopped onion
2 c chopped tomatos
2 garlic cloves, minced
1 c (4 oz) shredded part-skim mozzarella cheese, divided
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
.75 tsp salt, divided
1/8 tsp crushed red pepper
1/4 c (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Directions
1. Cook pasta according to package, omitting salt & fat; drain
2. Pre-heat oven to 400°
3. Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 c mozzarella, herbs, 1/2 tsp salt and pepper.
4. Combine ricotta cheese, remaining salt and egg. Stir into pasta mixture. Spoon into 8' square glass or ceramic baking dish covered w/ cooking spray; sprinkle w/ remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: 4 servings @ 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user EIDOTHEA1.
2. Pre-heat oven to 400°
3. Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 c mozzarella, herbs, 1/2 tsp salt and pepper.
4. Combine ricotta cheese, remaining salt and egg. Stir into pasta mixture. Spoon into 8' square glass or ceramic baking dish covered w/ cooking spray; sprinkle w/ remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: 4 servings @ 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user EIDOTHEA1.