Zucchini and WalnutsSummer means zucchini, zucchini, zucchini. This recipe adds a new citrus twist to your summer squash lineup. Note: The walnut oil will deepen the flavor of the walnuts and add more richness to the dish. You can usually find small bottles of the specialty item on the same shelves where you find olive oil.
Total fat 3 g
Satfat 0.4 g
Protein 3 g
Carbohydrates 8 g
Fiber 3 g
Cholesterol 0 mg
Sodium 311 mg
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4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash (about 2 medium)
1 cup chopped zucchini (about 1 medium)
½ cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
¾ teaspoon salt, divided
⅛ teaspoon crushed red pepper
¼ cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
1. Cook pasta according to package directions, omitting any salt and fat called for. Drain pasta and set aside.
2. Preheat oven to 400°. Heat a large skillet over medium-high heat and add oil. Add squash, zucchini, and onion and sauté 5 minutes. Add tomato and garlic, continuing to sauté 3 minutes more.
3. Remove veggies from heat and stir in pasta, ½ cup mozzarella, herbs, ½ teaspoon salt, and red pepper.
4. In a separate bowl, combine ricotta with the remaining salt and egg. Stir into pasta mixture.
5. Spoon the mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle top with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serves 4, about 1½ cups each
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