Baked Penne with Roasted Summer Veggies

This pasta is seriously bursting with every summer flavor possible.  It has a handful of summer vegetables including summer squash, zucchini, eggplant, and tomatoes. To add a depth to the sauce, I added some homemade pesto, Greek yogurt, and sun dried tomatoes. There are so many flavors going on in this dish...and it's healthy!

Baked Penne with Roasted Summer Veggies (Recipe adapted from Food Network)

Ingredients:

1 eggplant, quartered and cut into cubes

2 zucchini, quartered lengthwise and cut into cubes

2 summer squash, quartered lengthwise and cut into cubes

1 yellow onion, chopped

3 cloves garlic, chopped

2 tbsp sun dried tomatoes, chopped

2 tbsp olive oil

1 tsp salt

1 tsp freshly ground black pepper

1 tbsp Italian seasoning

1 tsp red pepper flakes

1 lb whole wheat penne pasta

3 cups good marinara sauce

1/4 cup homemade or store bought pesto

3/4 cup fat free Greek yogurt

1 cup Italian blend shredded cheese

1/4 cup grated Parmesan

1/2 cup grated mozzarella plus more for topping

 

Directions:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the eggplant, zucchini, summer squash, and onions with olive oil, 1/2 tsp salt, 1/2 tsp black pepper, garlic, red pepper flakes, and Italian seasoning. Roast until tender, about 20-30 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta for about 8- 10 minutes. DO NOT OVER COOK.
• In large mixing bowl combine marinara sauce, pesto, sun dried tomatoes, and Greek yogurt. Mix until combined.
• In a separate bowl, toss the drained pasta with the roasted veggies, sauce mixture, Italian cheeses, Parmesan, and 1/4 cup mozzarella. Gently mix until the pasta is coated with sauce and the ingredients are combined.
• Pour the pasta into a 9x13-inch pan. Top with some extra mozzarella. Bake until the top is golden and the cheese melts.

Taco Soup

 

Taco Soup Recipe

• 1 onion diced
• 1 (15 1/2-ounce) can kidney beans
• 1 (15 1/2 ounce) can black beans
• 2 (15 1/4-ounce) cans whole kernel corn, drained
• 1 (14 1/2-ounce) can Rotel tomatoes
• 1 (14 1/2-ounce) can Fire Roasted tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• 1/4 cup finely diced jalapenos
• Sour cream, for garnish
• Grated cheese, for garnish
• Diced avocado, for garnish

Directions:

Saute the onions in a large skillet and transfer to a large crock pot. Add the beans, corn, tomatoes, jalapenos, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, ladle soup into a bowl and top with sour cream, cheese, and avocado. 

Meatless Monday

Foodista is an awesome website that posts vegetarian recipes every Monday. Be sure to check this one out...it's tasty!
 
Pesto Manicotti
Ingredients:
15 oz ricotta cheese
1 box of manicotti noodles
1 bag fresh baby spinach
1/2 medium onion (diced)
1/2 tsp garlic powder
2-3 cloves of garlic, minced
1 cup shredded parmesan cheese
2-4 tbsp of pesto (Store bought would work but I like to make my own, so I have also added that recipe!)
1/2 cup shredded mozzarella cheese
seasonings: black pepper, salt, parsley, oregano, thyme & garlic powder.
16 oz marinara sauce (Store bought or homemade)

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 extra virgin olive oil
1/4 toasted pine nuts
1 cup shredded parmesan cheese
2 cloves chopped garlic
salt and pepper to taste

*In a food process combine all ingredients until well blended. It's that easy! :)

Directions:
Preheat oven to 350 degrees.  

Gently boil shells for about 11-13 minutes or until tender. Drain & arrange cooked noodles in a glass baking dish with a thin layer of marinara sauce on the bottom.

Saute the onions and garlic in 1/2 tablespoon of extra virgin olive oil until tender. Add salt, pepper, oregano, thyme, and garlic powder. Remove from heat.

In a large bowl, fold ricotta, parmesan cheese, pesto, and spinach together. Next, add the onions and garlic to the mix. Stuff the noodles gently and pour the rest of the marinara sauce on top. Sprinkle the top with mozzarella cheese and bake for approx 20-30 minutes.