Olive Garden Lasagna Primavera

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Ingredients:

• 12 lasagna noodles
• 2 baby zucchini
• 2 baby grey summer squash
• 2 baby summer squash
• 1 16 -24 ounce jar pasta sauce whatever your favorite is
• 10 ounces mozzarella cheese shredded

Steps:

• Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
• While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
• Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
• Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted

Penne Pasta With Chicken, Grape Tomatoes and Zucchini

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Ingredients:

• 1 lb penne pasta
• 4 tablespoons olive oil
• 3 tablespoons butter
• 1 cup onion finely chopped
• 4 -6 garlic cloves finely chopped
• 2 lbs chicken breasts cubed
• 4 cups zucchini cubed 1/2-inch
• 4 cups grape tomatoes halved
• 1/8 teaspoon pepper
• 2 teaspoons dried basil
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 4 ounces low fat mozzarella shredded

Steps:

• Heat oil over medium heat add onion and garlic cook until translucent
• Increast heat add cubed chicken stir briskly until white
• Add zucchini and halved tomatoes salt chili powder and basil Reduce to low-med heat cover and cook 10 minutes
• Cook pasta according to directions Mix cooked drained hot pasta with 3 tablespoons of butter Add chicken mixture to the pasta and toss
• Servce with shredded cheese on top

Sauteed Squash With Herb Dressing

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Ingredients:

• 1 lb summer squash yellow and green cut into 1/2-inch rounds
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 tablespoons chopped mint leaves
• 10 basil leaves chopped
• 1 teaspoon lemon juice
• 2 tablespoons toasted pine nuts
• 1 teaspoon balsamic vinegar
• flaked sea salt
• pepper to taste

Steps:

• Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
• Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
• When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve