What you'll be getting:

Summer Squash Bake

Per Serving

1 c (cooked) pasta

100 g veggies (squash, peppers, green onions, kale, avocado oil, balsamic vinegar, salt and pepper) 

100 g tomatoes (tossed with a little oil, salt, basil, pepper, and garlic) 

1/4 c mozzarella 

Equipment needed: a pan and casserole dish

Turn your broiler on, high setting.< Optional

 

 

Start heating your pan up, when it is hot, add the veggies. 

Cook for 5 minutes. 

When the zucchini has a bit of color on it, it is cooked enough to add the pasta. 

Add the pasta and tomatoes. 

Stir together, cook until pasta is warm all the way through, about another minute. 

If you don't want to heat up your kitchen anymore you can transfer directly to your plate/bowl. Everything is cooked at this point, the only thing left is to add the cheese. If you do want to broil the cheese you can transfer to a casserole dish, or, if the pan is oven-safe just sprinkle the cheese over top of the pasta while it's in the pan. 

Broil for 3 minutes. 

When the cheese starts to brown the dish is ready. 

From start to finish this dinner takes just about 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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