DAIRY MADE EASY—TRIPLE-TESTED RECIPES FOR EVERY DAY
By Leah Schapira and Victoria Dwek
Dairy Made Easy provides more options for those that participate in meatless Mondays and/or meatless months or who are just looking for more ways to incorporate dairy dishes into their diets. Each easy to follow recipe has a photo, options range from breakfast items to soup, pizza, pasta and dessert. Here is a recipe from the book to try:
BAKED ROASTED VEGGIE PASTA
Yields: 8 servings
INGREDIENTS:
1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
Kosher salt, to taste
Coarse black pepper, to taste
6 oz feta cheese, crumbled
1 Tbsp chopped fresh or frozen basil
INSTRUCTIONS:
1. Prepare pasta according to package directions.
2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.
3. Add pasta to vegetables and mix well. Season with salt and pepper.
4. Preheat oven to broil. Broil for 10 minutes, stirring after 5 minutes.
5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.
TIPS:
You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes. We made the pasta in this photo using broken lasagna sheets.
Baked roasted vegetable pasta
Recipes from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
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