Pasta with Summer Veggies

I've spent a lot of time this year rethinking the way I feed my family. Mealtime can be hard. While Sam will eat absolutely anything I put in front of him, and at least pretend to enjoy it, Jack is a different story. We now have this little person with very big opinions joining us for dinner every night. And while sometimes this can be incredibly joyous, like the other night when he took a bite of chocolate pecan pie and said "ooo, that's good pie mama", other times...not so much. Finding healthy, family friendly dinner ideas has been my mission. In the past, I hated making the same thing twice since I have so many recipes to try and love discovering new things. This would drive Sam nuts. If he loved something he had no idea if and when he'd ever see it again, and now with Jack it's downright impossible. I'm finally succumbing to the rotation. Not necessarily a weekly rotation. Maybe a bi or tri-weekly set of recipes that can be changed up seasonally, with one night a week *or so* worked in to try something new. The recipe below for Pasta with Summer Veggies will definitely be added. I actually shocked Sam and made it more than once when we were living in New York. Now that we're home, and can pick most of the veggies and herbs from our garden out back it tastes even better.

Pasta with Summer Veggies

Ingredients

4 ounces uncooked ziti or other small pasta shape (I use large elbows or wagon wheels) 
1 tablespoon olive oil  
2 cups chopped yellow squash, diced small
1 cup chopped zucchini, diced small
1/2 cup chopped onion, diced small
2 cups chopped tomato, diced small
2 garlic cloves, minced 
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided 
2 tablespoons chopped fresh basil 
2 teaspoons chopped fresh oregano 
3/4 teaspoon salt, divided 
1/8 teaspoon black pepper
1/4 cup (2 ounces) part-skim ricotta cheese 
1 large egg, lightly beaten  

Directions

1. Cook pasta according to package directions and drain.

2. Preheat oven to 400°.

3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion and sauté  for 5 minutes. Add tomato and garlic and sauté for 3 minutes. Remove from heat and stir in pasta, 1/2 cup mozzarella cheese, the herbs, 1/2 teaspoon salt, and pepper.

4. Combine ricotta, remaining salt, and the egg. Stir into pasta mixture. Coat an 8-inch square glass or ceramic baking dish with cooking spray and dump in your pasta mixture. Sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

small dice veggies

recipe source: Cooking Light