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Farmers' Market Garden Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Kath Younger

Ingredients

  • 8 ounces high-protein farfalle pasta or shells in my case!
  • 1 tbsp extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 small yellow squash diced
  • 1 small zucchini diced
  • 1 bell pepper diced
  • 1 pound asparagus cut into 1-inch pieces
  • 1/2 cup frozen pearl onions
  • 1 to mato diced
  • For the sauce
  • 1/4 cup cooking sherry or low-sodium veggie broth
  • 1 cup ricotta cheese
  • 1 tsp grated lemon zest
  • 1 tsp dried basil
  • 1/2 tsp dired oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.
  • Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Reserving 1/2 cup of the pasta water, drain pasta and set aside.
  • In a large skillet, heat the olive oil over medium high heat. Add the garlic, squash, zucchini, bell pepper, asparagus, and onions and saute for 5 minutes. Add the tomato and saute for an additional 2 minutes, until the veggies have softened.
  • Remove the vegetables from the heat and fold in the cooked pasta.
  • To make the sauce: In a small saucepan, bring the sherry to a simmer over medium heat. Add the reserved 1/2 cup pasta water and the ricotta and whisk for 2 minutes to incorporate. Season with the lemon zest, basil, oregano, salt and pepper. Add 1/2 cup of the mozzarella and stir until melted, about 2 minutes. Carefully transfer the sauce to a blender (or use an immersion blender) and blend for 1-2 minutes until smooth.
  • Pour the sauce over the pasta and vegetables. Mix until everything is evenly coated.
  • Transfer mixture to prepared baking dish and top with remaining 1/2 cup cheese. Bake until the cheese is melted, about 15-20 minutes.