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Veggie Garden Bake

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Veggie Garden Bake

4 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Veggie Garden Bake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 530kcal

Ingredients

  • 1 none cooking spray
  • 8 ounce bowtie (farfalle) pasta, dry
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 medium squash, summer
  • 1 medium zucchini
  • 1 medium bell pepper, orange
  • 1/4 medium onion
  • 1 pound asparagus
  • 1 medium tomato, red
  • 1/4 cup vegetable broth
  • 1 cup ricotta cheese, part skim milk
  • 1 medium lemon
  • 1 teaspoon basil, dried
  • 1/2 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup bread crumbs, seasoned

Serve With

  • 2 cup strawberries

Instructions

  • Preheat oven to 350°F. Spray a 9X13 inch baking dish with cooking spray.
  • Cook pasta to al dente according to the package instructions. Reserve 1/2 cup of the cooking liquid and discard remaining. Set pasta aside.
  • Heat olive oil in a large skillet over low. Mince garlic, toss into skillet, and stir to coat. Dice squash, zucchini, pepper, and onion; Cut asparagus into 1-inch pieces. Add all veggies to the skillet and increase heat to medium. Sauté for 5 minutes.
  • Dice tomato and then add to skillet; cook for 2 minutes more.
  • Remove from heat and stir in pasta.
  • In a small saucepan, bring broth to a simmer over medium heat.  Add the reserved cooking liquid and ricotta; whisk together and continue cooking approximately 2 more minutes. Season with 1 teaspoon lemon zest, basil, oregano, salt, and pepper. Stir in cheddar and allow to melt. Once melted, pour into a blender and mix for 1-2 minutes until smooth.
  • Pour sauce over pasta and vegetables, and stir to combine. Sprinkle bread crumbs over the top, and bake for 15-20 minutes until slightly golden.
  • Serve with sliced strawberries on the side.
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Nutrition

Calories: 530kcal | Carbohydrates: 77g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 554mg | Fiber: 9g | Sugar: 12g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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