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Vegetable Pasta Bake

Featured in the Honolulu Star-Advertiser on April 8, 2020.

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Ingredients:

Vegetable Pasta Bake

  • 5 tablespoons olive oil, divided
  • 2 cloves garlic crushed
  • 2 pounds fresh cherry tomatoes, cut in half
  • Kernels cut from 2 ears of corn or 8 ounces frozen corn
  • 2 medium zucchini, chopped
  • 1 yellow squash chopped
  • Salt to taste
  • 1 (16-ounce) package penne pasta, cooked according to package directions
  • 1/2 cup thinly sliced basil
  • Crushed red pepper to taste
  • 1/2 cup shredded Mozzarella cheese

Directions:

  1. In medium sauté pan, heat 3 tablespoons oil on medium, add garlic and tomatoes.
  2. Cover and cook on medium low for about 15 minutes, stirring frequently.
  3. In a large sauté pan, heat remaining oil on medium high.
  4. Add corn, zucchini, and squash, reduce heat to medium and cook until vegetables and soft, season with salt to taste.
  5. Heat oven to 400°F.
  6. Combine pasta, tomato sauce, and vegetables and mix well.
  7. Add basil and red pepper.
  8. Place pasta mixture into a 9-by-13-inch pan.
  9. Sprinkle with mozzarella and bake for about 10 minutes or until cheese is melted and slightly golden.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
480 calories, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 100 mg sodium, 74 g carbohydrate, 3 g fiber, 14 g sugar, 14 g protein

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