This is one of my absolutely favorite recipes that I have created…it was my first ever recipe that I completely made up from scratch and it is so healthy! There are so many awesome things about this recipe:
It is a great meal for both vegetarian’s and meat-eaters. When I make this meal I usually put the grilled chicken on the side so that the meat-eaters can stir in the chicken.
It’s packed with a great portion of vegetables, and doesn’t have lots of fat it’s a great healthy meal.
This recipe is perfect for homemade baby food – before Darby got her molars I would just stick her portion in the blender and now that she is eating whole foods it’s one of her favorite meals!
- 2 zucchini, chopped into bite sized pieces
- 2 squash, chopped into bite sized pieces
- 1 pint of grape (or cherry) tomatoes
- 1/4 cup extra virgin olive oil
- a handful of fresh basil leaves
- 1 T minced garlic
- 1 tsp. each salt and pepper
- 8 to 10 ounces rotini pasta (or your preferred pasta) preferably whole wheat or
- 1 cup reserved pasta water
- 1 cup parmesan cheese
- 3 grilled chicken breasts, chopped (optional)
Chop the squash and zucchini in bite size pieces, make sure that you chop the vegetables in the same sized pieces so that they all cook the same amount.
Stir the squash, zucchini, tomatoes, olive oil and garlic in a bowl, season with salt and pepper.
Chop your fresh basil – *quick tip* I ‘chop’ my basil by stacking the leaves and cutting them with scissors so that all the yummy basil flavor doesn’t end up on your cutting board!
Put in a 9 by 13-inch baking dish – ensuring they are in just 1 layer. Roast for 15 minutes, and then stir. Return to the oven and cook for 15 to 20 more minutes.
Once vegetables are roasted add the pour reserved pasta water into pan of cooked vegetables and scrape the sides with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add the Parmesan; toss to combine. Serve with more Parmesan sprinkled on top. Stir in grilled chicken.