Inspired by fresh squash and tomatoes from my garden, this rigatoni became dinner tonight. It was delicious and I would absolutely make it again. Nothing was measured, but here's a rough roadmap of how it came about:
- Boil rigatoni noodles, drain and place into a baking dish
- Toss noodles with a small amount of melted butter and Parmesan cheese.
- Layer the following onto pasta:
- Cooked ground turkey* (Browned and seasoned. Can be prepared & frozen ahead of time... as it was tonight.)
- One small handful of shredded mozzarella cheese
- Prepared tomatoes: Slice two medium tomatoes. Saute slices in water, olive oil, basil, garlic powder (next time fresh minced garlic*) and pepper. Layer tomatoes onto the pasta and pour liquid evenly over dish.
- Roasted cherry tomatoes: Toss cherry tomatoes in olive oil. Place atop foil on a cookie sheet. Season with salt and pepper. Broil tomatoes until browned.
- Prepared yellow squash: Cut yellow squash into 1-inch pieces, saute in olive oil until golden brown (add water at beginning to steam if needed). Season with garlic powder and pepper. Remove squash from pan.
- 1-2 slices provolone cheese, cut into strips
- (Because no sauce was used I drizzled a small amount of olive oil over the entire dish before baking... this wasn't necessary.)
- Cover with foil, bake at 350 degrees for 45 minutes. Remove foil, bake an additional 15 minutes.
* This could easily be made with beef, chicken, or as a vegetarian dish.
* Fresh garlic would absolutely have been included if I had any on hand!
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