Spaghetti with Zucchini and Yellow Squash

It's that time of year- fresh veggies from the farmer's market!!! I'm hoping my garden will produce some edible veggies this year too- but that's looking rather doubtful as a deer came through last night and ate the tops off all my pea and bean plants.

Anyways, here's a fun recipe that uses squash and zucchini.INGREDIENTS

1 BOX	Barilla Whole Grain Spaghetti
4 TABLESPOONS	Extra Virgin Olive Oil
1 CLOVE	Garlic, Chopped
2	Zucchini, Sliced With Peeler
2	Yellow Squash, Sliced With Peeler
14 OUNCES	San Marzano Tomatoes, Canned
1/2 CUP	Water
TO TASTE	Salt
TO TASTE	Black Pepper, Freshly Ground
4 LEAVES	Fresh Basil, Cut Into Strips
1/2 CUP	Parmesan Cheese, Grated

DIRECTIONS

Bring a large pot of water to a boil.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.

Cook Spaghetti 1 minute less than recommended cook time on package. Meanwhile, add zucchini and yellow squash to the skillet and sauté for 3-4 minutes.

Add tomatoes and ½ cup water. Season with salt and pepper.
Drain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute. Turn off heat and toss in basil.

Top with Parmesan cheese before serving.

VERDICT
Oh, yum! The only changes I made were to make regular pasta (becuase whole grain pasta is just gross) and I used extra garlic (you can never have too much!)

Very tasty dish- great as a side or on its own.

Cheesy Stuffed Shells

I have to admit- making pasta over the stove and in the oven in the middle of summer is the last thing I want to make. Unless you have central air and the heat doesn't bother you. Even then, hot pasta dishes in the middle of summer are pretty useless.

unfortunately I'm way behind with uploading recipes and pictures, so this March recipe is just being uploaded today. In what is almost July.

So save this recipe for October. Or January. But definitely save it, it's a classic.

INGREDIENTS

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

1/4 cup KRAFT 100% Grated Parmesan Cheese

1 tsp. Italian seasoning

20 jumbo pasta shells, cooked, drained

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

DIRECTIONS

PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell. COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil. BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

VERDICT
This half-eaten pan picture says it all. Cheesy and hot and filling... you'll definitely want to save this recipe for the cold-weather months.