Pretty close to guilt free "Pasta"

Hello fellow foodies and food lovers.  The days of banishing pasta is over, it is possible to have a great comforting pasta.  All without regretting it in the end. Who could that be you ask?  Today's adventure will show you how to "have your cake and eat it too".  It is all about choices!

Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chapped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup part skim shredded mozzarella cheese, dived
2 tablespoon chopped fresh basil
3/4 teaspoon salt, dived
1/8 teaspoon crushed red pepper
1/4 cup part skim ricotta cheese
1 large egg, lightly beaten

• 1. Cook pasta according to package directions, omitting salt and fat; drain.
• 2. Preheat oven to 400°.
• 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
• 4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

There you have it today's game plan/ menu, pictures and review to come later tonight. Until next time remember play with your food and have fun.