Inspired by... quick and easy

Inspired by... quick and easy

 

I love to cook, but most days I don't have the extra 1-2 hours available to spend in the kitchen indulging in my culinary love affair. As a result, I'm constantly on the lookout for quick and easy, healthy recipes to serve my family.

When you get a request to make the same meal twice in one week, you know you've found a winner!

 

What's cookin' tonight?

 

Baked Ziti with Sundried Tomatoes and Asparagus

Inspired by: Cooking Light's Baked Ziti and Summer Veggies, July 2011

4 ounces uncooked ziti (your favorite pasta or gluten-free pasta)

1 T olive oil

2-3 cups asparagus, chopped (coarse ends removed)

5-6 sundried tomatoes, reconstituted and sliced (not oil packed)

1/2 cup red onion, chopped

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 T fresh basil, chopped

2 tsp fresh oregano, chopped

3/4 tsp salt, divided

1/8 tsp crushed red pepper, optional

1/4 cup (2 ounces) sour cream

1 large egg, lightly beaten

Cooking spray

1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Preheat oven to 400 degrees.  3. While pasta is cooking, head a large skillet over medium-high heat. Add oil to pan.  Add asparagus and onion, sauté 5 minutes. Add tomatoes and garlic, sauté 3 minutes.

4. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and pepper.

5. Combine sour cream, remaining salt, and egg. Stir into pasta mixture.

6. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400 degrees for 15 minutes or until bubbly and browned.  Yield: 4 servings (serving size about 1.5 cups)

 

 

So what's cookin' at your house this week?

I'd love to hear about your quick and easy recipe favorites!

 

Blessings,

 

Recipe notes: This recipe is gluten-free if gluten-free pasta is used.  Substitute seasonal veggies for the asparagus and sundried tomatoes. Good subs would be yellow squash, eggplant or zucchini. (This recipe can handle 2-3 cups of veggies proportionately.) Remember, purchasing seasonal produce is less expensive and more nutritional! Kick up the heat by using 1/4 tsp of crushed red pepper.

 

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