Farfalle With Zucchini And Mint
|Extra virgin olive oil||1 Tablespoon (Plus 1 Teaspoon Extra)|
|Finely chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned crushed italian tomatoes||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Farfalle||6 Ounce, cooked and drained (Bow Tie Pasta)|
|Chopped fresh mint||2 Teaspoon|
|Thinly sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Thinly sliced yellow squash||1 1⁄2 Cup (24 tbs)|
|Part skim mozzarella cheese||3 Ounce, finely diced/shredded|
|Grated parmesan cheese||2 Teaspoon|
1. Preheat oven to 350°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large saucepan, heat 2 teaspoons of the oil; add onion. Saute until translucent, 2 minutes. Add garlic; saute 1 minute. Add tomatoes, salt and pepper to taste; simmer 15 minutes. Stir in pasta and mint; remove from heat.
3. In large nonstick skillet, heat the remaining 2 teaspoons oil; add zucchini and yellow squash. Saute, stirring occasionally, until golden and slightly wilted, 5 minutes.
4. Spoon half the pasta mixture into prepared pan. Layer with half the squash, then half the mozzarella. Repeat layering with remaining pasta, squash and mozzarella. Sprinkle evenly with Parmesan cheese. Bake 15 minutes, then place under broiler to lightly brown the top, 1 -2 minutes.