Thursday, November 15, 2012


                                                       VEGETABLE PASTA BAKE

  As late summer melts into fall I am still harvesting many summer veggies from my garden. Eggplant, summer squashes, green beans, peppers, and tomatoes. Greens like kale, swiss chard, and collards.
In order to best use these veggies in a healthy way, I have recently developed this recipe that is easy to make and healthy (also one of my husband's favorites).

-Heat oven to 350
-Start by cooking 1/2 package of whole wheat noodles such as penne, or fuselli.
-Drain and set aside.
-In a casserole pan with a lid ( as large as you want!) place bite sized pieces of a variety of veggies. I use all of the above mentioned!
-I also add chopped onion, and 3 garlic cloves, mushrooms if available.
-Your casserole should be a little more than half full.
-Next add the pasta, and 1/4 c chopped basil.
- I have a large crop of cayenne peppers so if I want a little heat I add one finely chopped (discarding the seeds)
-If you do not have enough tomatoes use some canned diced tomatoes or your favorite spaghetti  sauce.
-Even with my tomatoes I add the spaghetti sauce for flavor.
Gently stir all together and sprinkle the top lightly with grated parmesan cheese.
Bake covered 45 min-1 hour.

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