Pasta Baked With Olives, Vegetables And Mozzarella

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 medium zucchini, cut into 1/2 inch cubes
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 lb pasta, shapes (doesn't matter what shape you use)
• 1 cup kalamata olive, peeled and sliced
• 3 firm ripe tomatoes, peeled and diced (or canned tomatoes)
• 1 cup freshly grated parmesan cheese or 1 cup romano cheese
• 1/2 lb whole milk mozzarella cheese or 1/2 lb provolone cheese, cut into 1/2 inch cubes

Recipe

• 1 preheat the oven to 375 degrees.
• 2 lightly grease a shallow baking dish with olive oil.
• 3 heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• 4 set aside to cool.
• 5 cook the pasta al dente.
• 6 drain, rinse with cold water, drain again, then toss with the zucchini.
• 7 add the olives, tomatoes and half the cheeses to the pasta.
• 8 toss well and pour into the baking dish.
• 9 spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• 10 bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• 11 serve with the remaining cheese.