Baked Zucchini Pasta
- Prep: 10 minutes
- Cook: 10 minutes
- Serves: 4-6
Categorized: EntréesSide Dishes
Ingredients
- 1lb whole wheat pasta
- 1 jar (24 oz) red pasta sauce
- 2 small fresh Idaho grown zucchini – 1 green, 1 yellow – cut into 1/4″ thick slices
- 1/4 cup fresh Idaho grown basil leaves, cut into thin strips
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- freshly ground salt and pepper to taste
Featured Idaho Produce
Steps
Bring 4-6 quarts of water to a rolling boil, add salt to taste
Add pasta to boiling water, stir gently. Return to a boil and cook to “al dente” texture, uncovered, stirring occasionally for 11 minutes.
Remove from heat. Drain well.
Add pasta sauce to hot pasta and toss gently. Pour pasta with sauce into a rectangular casserole dish, set aside.
In a frying pan, sautée zucchini slices in 2 tbsp olive oil. Lightly season with freshly ground salt and pepper. Toss occasionally and cook until tender, but not too soft (approx 5 minutes).
Remove zucchini from pan, and let cool slightly.
Preheat oven broiler on high.
Arrange sautéed zucchini slices on pasta in casserole dish, alternating between yellow and green slices. Top with freshly grated Parmigiano-Reggiano cheese and sliced basil.
Put casserole dish in oven for approximately 5-7 minutes, or until cheese is melted and zucchini is slightly browned and crisp. Remove from oven and serve immediately.
