12 oz tri-color rotini
2⁄3 cup balsamic vinegar
1/3 cup olive oil
1⁄2 teaspoon pepper
4 teaspoons garlic powder
4 teaspoons dry basil
4 teaspoons parmesan cheese
3 carrots, thinly sliced
2 red peppers, chopped fine
1 yellow onion, chopped fine
2 stalks celery, thinly sliced
2 cups frozen corn (thawed)
Cook pasta and then run under cold water to stop the cooking process.
Whisk together next 6 ingredients for dressing.
Mix together pasta, veggies, and dressing.
The first recipe from my summer garden!
2 medium yellow squash, thinly sliced
½ yellow onion, thinly sliced
1 tablespoon butter
1/4 cup Parmesan cheese, grated
1/2 cup shredded cheese of your choice – I used roasted red pepper jack that I picked up on vacation
1/4 cup nonfat Greek yogurt
½ tsp salt
¼ tsp pepper
1/4 sleeve buttery crackers, crushed
Preheat the oven to 350°.
Sauté the squash and onion in butter until soft. Transfer to a medium bowl and stir in the cheeses and yogurt.
Place in the prepared pie plate or casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden.
Makes 6 servings. Nutrition information per serving: