Yield: 4 Servings
|1 tablespoon||+1 ts e-v olive oil|
|6 ounces||Bow tie pasta, cooked,|
|2 tablespoons||Finely chopped onion|
|2 teaspoons||Chopped fresh mint|
|1 \N||Garlic clove, chopped|
|1½ cup||Thinly sliced zucchini|
|1½ cup||Canned crushed tomatoes|
|1½ cup||Thinly sliced yellow squash|
|3 ounces||Skim mozzarella, shredded|
|1 pinch||Freshly ground black pepper|
|2 teaspoons||Grated Parmesan cheese|
1. Preheat oven to 350 degrees. Spray an 8" square baking pan with nonstick cooking spray. 2. In large saucepan, heat 2 teaspoons of the oil; add onion. Saute until translucent, 2 minutes. Add garlic; saute 1 minute. Add tomatoes, salt and pepper to taste; simmer 15 minutes. Stir in pasta and mint; remove from heat. 3. In large nonstick skillet, heat the remaining 2 teaspoons oil; add zucchini and yellow squash. Saute, stirring occasionally, until golden and slightly wilted, 5 minutes. 4. Spoon half the pasta mixture into prepared pan. Layer with half the squash, then half the mozzarella.
Repeat layering with remaining pasta, squash and mozzarella.
Sprinkle evenly with Parmesan cheese. Bake 15 minutes, then place under broiler to lightly brown the top, 1-2 minutes.
Calories per serving: 294 Fat: 10 gms Protein: 13 gms Sodium: 267 mg.