Bow tie pasta with zucchini & mint

Yield: 4 Servings

Measure Ingredient
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.

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