Dinnertime: Parma Rosa Pasta

This is going to be my last recipe post for a while, given I am about to have a baby and will have little time to cook new recipes. This series will come back, but I am thinking it will be every other week or monthly (instead of weekly). Thanks for understanding!

My college roommate used to cook this for us weekly and I love it. Again, simple and healthy!

Ingredients

1/2 box uncooked penne pasta

1 zucchini

handful of grape tomatoes (about 15)

1 package dry Parma Rosa sauce

low fat milk and butter for the sauce

optional: 2 chicken breasts

2 cloves garlic

salt and pepper

mozzarella cheese

Pre-heat your oven to 325. Cook your pasta according to the directions and drain once it's done. While that is cooking slice up your tomatoes and zucchini (julienne style for the zucchini and in fourths for the tomatoes - remove as many seeds as possible). Also, chop up your garlic into tiny, fine pieces.

If you choose to use chicken in the recipe, rub with some olive oil, then season with salt, pepper and dried basil and either pan sear or grill. Slice cooked chicken in long thin strips and set aside. 

Cook Parma Rosa sauce according to package directions - you can also make it from scratch using this recipe, but I am ok with the dry packet kind.

Grab a big baking dish, and toss in the cooked pasta, veggies, garlic and chicken.. 

Add in the sauce and toss until it's all covered, then top with a handful of mozzarella cheese and bake for 25 minutes. 

Serve with a big salad or some garlic bread.

Serves 4. Enjoy!