Hey curvy curlies! Mama is going meatless! My goal is to transition to a vegetarian lifestyle, but-er-ah ...baby steps.
I'm starting this trek with a yummy squash and whole wheat pasta bake!
The recipe I created is pretty unstructured, but it is easy enough for ANYONE to prepare and/or to make their own.
1 lb whole wheat pasta (I used fusili)
2 large zucchini squash - cubed
2 large summer squash - cubed
2 tbs olive oil
1 medium onion, diced
1 small bell pepper, diced (I used yellow for color)
2 cloves garlic, minced
28 oz can crushed tomatoes with basil
3/4 c lite mozzarella cheese
Preheat oven to 350
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse in cold water to stop cooking. Set aside.
In large skillet, sautee onion, garlic, bell pepper and squash in olive oil.
Add crushed tomatoes to vegetables and mix thoroughly.
Add pasta to vegetable mixture until it is coated.
Season with sea salt, black pepper and red chili flakes.
Pour mixture into baking dish.
Top with shredded mozzeralla and bake for 20 - 30 minutes or until cheese is bubbly, melted and starting to brown.
Bon appetit! Next up, curry vegetables and cilantro brown rice!