Recipes

[sue-p]

Here is a nice recipe for a quick family dinner. If you use both yellow squash and green zuccini, it will be wonderfully colorful and appetizing to the eye. Good top of the stove cooking for a warm summer day.

Pasta Ribbons with Chunky Vegetables

1 package (8 to 9 oz.) oven-ready lasagna noodles (6-1/2"x 3-1/2" each)
1 tbsp. olive oil
2 medium yellow summer squash and/or zucchini (10 oz. each), cut into 3/4" chunks
1 package (10 oz.) mushrooms, trimmed and cut into halves or quarters, if large
2 cups tomato-basil pasta sauce
1/4 cup heavy or whipping cream
1 small chunk (2 ounces) Parmesan cheese

1.) Heat 4 qt. covered saucepan of salted water to boiling over high heat. Add lasagna noodles, 1 noodle at a time to avoid sticking; cook 7 to 8 minutes or until tender.
2.) Meanwhile, in nonstick 12" skillet, heat oil over medium-high heat very hot. Add squash and mushrooms; cover skillet and cook 4 to 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add pasta sauce and cream; heat to boiling, stirring frequently.
3.) Drain noodles. In serving bowl, toss noodles with squash mixture. With vegetable peeler, shave thin strips from Parmesan. Top pasta with Parmesan shavings to serve.
Makes 4 main-dish servings.
Calories for each serving: about 515 calories, 19g protein, 70g carbs, 18g total fat (7g saturated), 7g fiber, 32mg cholesterol, 770mg sodium.
NOTE: If you don't have oven-ready lasagna in your pantry, you can substitute other dry pasta but increase the amount to 12 oz. and cook as label directs.
If the tomato sauce isn't chunky, I add a seeded, diced fresh Roma tomato, so there are red chunks along with the yellow and green zucchini. It is really pretty.
Posted by sue-p 8/1/11