*Whole Grain Pasta (Whichever variety you like best)
*Roma Tomatoes, chopped large (Enough for approx. 2 cups)
*Zucchini, chopped slightly smaller than the tomatoes (Enough for approx. 1 cup)
*Pepperoncini, sliced (Enough for approx. 1 cup)
*Butternut Squash, peeled and chopped to match zucchini size (Enough for approx 1 cup)
*Mozzarella Cheese, cut into dice sized chunks
*Minced Garlic
*Fresh Basil
*Olive Oil
DIRECTIONS:
1. Chop all of the vegetables and the cheese and set aside.
2. Boil the squash in a small pot of water until tender (approx. 5 min.) Boil a large pot of water for the noodles at the same time.
3. Heat a large pan with a few tablespoons of olive oil on Medium (adjust temperature as needed.)
4. Saute the garlic, zucchini, pepperoncini, and tomato until tender. Add the squash. Keep warm.
5. Cook the noodles. Drain and coat lightly with olive oil. Lightly salt, if desired.
6. Toss a desired amount of hot noodles to the sauteed vegetables (I like it 50/50).
7. Add Mozarella Cheese and stir it around to create pockets of melted cheese.
8. Top with fresh basil (hand ripped, or chopped).
9. Enjoy!
Recipe by: Camille Deem
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