“As long as there’s a few farmers out there, we’ll keep fighting for them.” ~ Willie Nelson

One of the things I love about the spring and summer is the River Market Farmer’s Market every Saturday morning!

It’s a fabulous way to start your Saturday morning! There is just something about it that makes me happy. 🙂

Growing up on a farm with a huge garden will pretty much spoil you to any other kind of vegetables. Unfortunately, for years I had to do without such fresh homegrown vegetables but with the new interest in fresh homegrown food – I am now able to get a little bit of my childhood back.

I love to just look around a grab a few things for the rest of the week but today I had several things on my list that I had to have for tonight’s dinner and they did not disappoint.

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Baked Ziti with Summer Vegetables

  • 4 ounces uncooked ziti
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 3 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray

Cook pasta according to directions and preheat oven to 400º.

Sauté squash, zucchini and onion in olive oil in a large skillet over medium-high heat for 10 minutes. Add tomato and garlic for 3-5 more minutes.

In a separate bowl, combine the rest of the ingredients (minus the cooking spray).

Then add cheese mixture to vegetable mixture and pour into an 8 inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheese.

Bake for 15-20 minutes or until bubbly and brown.

 

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