Pasta and Summer Vegetables

Name: Pasta and Summer Vegetables
Total time: 3900 s
Yield: 6 servings
Ingredients: 1 small pasta pack of, about the size of rice grain; 2 zucchinis; 2 eggplants; 5 tomatoes; 2 mozzarella; 1 package sliced chorizo; basil; olive oil

On dine chez Nanou

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8Ingredients

300Calories

65Minutes

Grab a fork and dig into this perfect vegetarian pasta and vegetable dish. Creamy pasta beneath a flawlessly baked layer of fresh summer vegetables effortlessly pairs well with a dry, crisp white wine. Whether it’s a dinner with friends or a causal potluck, this pasta is sure to amaze with it’s colorful display of vegetables sprinkled with fresh basil leaves. Live life guilt-free knowing each serving of this delectable pasta contains less than 300 calories, but will leave you feeling full and content. Consider adding chicken to the pasta layer for the carnivore lovers.

Ingredients

servings:

1 small pasta (pack of, about the size of rice grain)
2 zucchinis
2 eggplants
5 tomatoes
2 mozzarella
1 package sliced chorizo
basil
olive oil

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Directions

Preheat oven to 180C.
Cook small pasta according to the package instructions.
Wash the vegetables and cut into thin slices.
Cut the mozzarella into slices.
Pour the cooked pasta into a baking dish and add 2 tablespoons of olive oil and 2 chopped basil leaves.
Place vegetables on the pasta in the following order:
eggplant/tomato/zucchini/mozzarella/eggplant/tomato/zucchini/chorizo/eggplant until there are none left.
Salt and add 3 tablespoons of olive oil.
Bake for 50 minutes. If the vegetables are colored too quickly, cover with aluminum foil.

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