I know that with school nights, getting the homework done, taking and picking up kids from practice and after school activities, we as parents can find ourselves at a loss when it comes to that question of whats for dinner. I think that most of us think that coming up with a well balanced and healthy home cooked meal can be a challenge, but in reality, coming up with a meal that is not only well balanced but also filling and something that the kids will like, is a achievable goal. I think that a side dish or even main dish that some of us may overlook is pasta. Pasta is so easy and quick to make, plus there are so many possibilities that you can come up with with just a pack of cooked pasta. You can add or make your own sauce or topping, you can add vegetables and meats. You can make the pasta as a side dish, or make it the main course, and the best part of it all is that pasta is good for you and your family. Pasta boosts energy, satisfies hunger, and tastes great! Pasta is made from grains, and grains play a vital role in a healthy, well balanced diet. To make pasta even more enjoyable for my family we were sent a variety of pastas to try with some great recipes that we found on Pastafits.org. Below is a recipe that we found to be easy and one that we all enjoyed!
Zucchini + Tomato Frittata
1 cup of diced tomatoes, canned is A-OK for more lycopene, a powerful antioxidant!
1 cup of zucchini, cut length-wise, diced into cubes
1/2 small yellow onion, diced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
sea salt, to taste
3 tablespoons low-fat milk
3/4 cup of finely grated parmigiano-reggiano
3 tablespoons Herbs de Provence
Zest of one lemon
1/4 teaspoon sea salt
Non stick cooking spray
3/4 cup penne pasta noodles, leftover pasta of any shape works great here too!
Bring a large pot of water to boil. Once boiling, add a generous amount of sea salt (it should taste like seawater). Cook penne according to package directions. Drain and set aside in a colander.
Spray a large (oven safe, no plastic handles) sauté pan with nonstick cooking spray, add onions and place over medium heat. After about 1 minute, add the garlic as the onions start to sweat. Add the tomatoes and zucchini and cook until zucchini is al dente (soft but still has firmness), approximately 2 minutes.
In a medium mixing bowl, whisk together eggs and milk. Add a pinch of salt. Next, stir in the cooked pasta, herbs and lemon zest, season with sea salt. Stir until mixture is fully incorporated.
Pour the egg and pasta mixture over the cooked vegetables on a medium low heat. Cook approx 8-10 minutes. Finish off in the oven on a high broil for a golden brown color. Remove from the broiler after 2-3 minutes.
Serve straight from the pan, sliced up like a pizza pie! Garnish with additional Herbs de Provence and Parmagiano-Reggiano if desired and enjoy my friends!
PER SERVING: 330 calories, 17g fat (7g saturated fat), 17g carbohydrate, 21g protein, 2g dietary fiber, 780 mg sodium.
To help with your, “What’s for dinner” dilemma, the wonderful people from PastaFits.org would like to send one of my amazing readers the same pasta pack I was sent!
This was not a paid post and honest/original opinions were used and they are my own. Thank you to the company and/or pr agency who supplied the product for review and giveaway.
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