With summer sticking its head around the corner every so often (half the time it's still chilly here in the Western Cape - helloooo it's October already!), I'm feeling like some lighter and more summery fare, but at the same time not quite ready for crisp and crunchy salads. That's when the idea for this pasta bake started taking hold. Summer squash, sundried tomatoes and fusilli smothered in a creamy sauce and baked until crispy on top. Not-quite-summer perfection.
Herbed Summer Pasta Bake
250g fusilli240g (150g drained) marinated sundried tomatoes250g green pattypans, scliced250g yellow pattypans, sliced3 baby leeks, thinly sliced2 1/2 cups plain yoghurt2 eggs1/2 tsp salt1/4 tsp ground black pepper1/2 tsp dried mint1/2 tsp dried oregano1/4 cup breadcrumbs
1. Cook pasta for about 7 minutes until just starting to soften. Add pattypans, leeks and roughly torn tomatoes in, including about 2 - 3 tbsp of the marinade it was in.2. Transfer to a ovenproof casserole dish. In a seperate bowl whisk the eggs and yoghurt together. Add seasonings and herbs, then pour over the pasta, mixing lightly to ensure everything is coated evenly. Scatter with breadcrumbs, then bake at 180C for 30 - 40 minutes.
Nutritional info (per serving): Calories 320.3, Total fat 6.7 g, Saturated fat 2.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 3.0 g, Cholesterol 77.0 mg, Sodium 516.8 mg, Potassium 683.5 mg, Total carbohydrate 49.9 g, Dietary fiber 2.4 g, Sugars 14.6 g, Protein 15.3 g
Good source of: Vitamin A 26.5 %, Vitamin C 21.9 %, Calcium 19.7 %