Page 101 - 18-44 Feb 16, '22
P. 101
wraps Pasta
INGREDIENTS DIRECTIONS
Easy-Cheesy Veggie Pasta Prepare the Easy-Cheesy Veggie Pasta
4 tablespoons olive oil, divided Heat two tablespoons oil in a large pot over
1 large onion, diced medium heat. Add onions and one teaspoon
2 teaspoons kosher salt, divided minutes, until softened.
1 eggplant, diced Add eggplant, zucchini, pepper, garlic, basil,
1 zucchini, diced oregano, and mustard. Continue to cook for
15–20 minutes, until vegetables are soft and
1 red pepper, diced fragrant.
4–6 cloves garlic, minced or 4–6
cubes Frozen Garlic Add remaining two tablespoons oil, one
teaspoon salt, and black pepper, followed by
1 teaspoon dried basil the pasta, milk, and water. Cover pot and bring
1 teaspoon Oregano or other dried to a boil.
oregano Once boiling, reduce heat to low and simmer for
1/2 teaspoon ground mustard about 15 minutes, until liquid has absorbed and
1/2 teaspoon ground black pepper pasta is cooked through.
1 pound pastae Stir in mozzarella cheese until melted. Serve
3 cups milk immediately.
1 and 1/2 cups water Tip: To prepare ahead, pasta can be prepared
the night before or earlier in the day. For best
1 and 1/2 to 2 cups shredded results, prepare until pasta is cooked, then heat
mozzarella cheese it up and add the cheese just before serving.
