Vegetable-Pasta Gratin
|
8 oz. (dry) penne or other small tubular pasta |
1 small zucchini, shredded |
|
1 med. onion, finely chopped |
1 med. green bell pepper, diced |
|
2 cloves garlic, sliced |
1 med. tomato, peeled and chopped |
|
1 med, carrot, shredded |
1/4 cup + 2 T grated Parmesan cheese |
|
2 oz. (1/2 cup) shredded part-skim mozzarella |
1 egg white, beaten |
Cook pasta according to package directions and drain.
Meanwhile, heat a large non-stick skillet and coat with pan spray. Add onion and garlic and cook 3 minutes.
Add carrot, zucchini, bell pepper, and tomato and toss to mix well. Cook 3 minutes
longer.
Preheat oven to 350°.
In an 8-inch square baking dish, coated with pan spray, combine vegetables, 1/4
cup Parmesan cheese, beaten egg white, mozzarella and pasta. Toss to mix well.
Sprinkle 2 T Parmesan cheese over top.
Bake for 15 minutes.
Cut into squares to serve.
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