Trader Joe’s Tuesday: Baked Quinoa and Brown Rice Pasta With Shredded Zucchini

“If you could eat only one thing for the rest of your life, what would it be?”

Do you remember this question when you were younger? I do! And my answer was ALWAYS pasta. Angel hair spaghetti to be exact. Smothered in butter and tons of Parmesan cheese. Mmmmm!

I was a picky eater when I was a kid and despised pasta sauce in all forms. My tastes have sophisticated some since then and I do enjoy a good tomato sauce now. I’m not sure spaghetti covered in butter and cheese would be my first choice anymore thanks to a beautiful place called Chipotle, but I will still inhale a good plate (or bowl) of pasta if you put it in front of me.

Both white and whole wheat pasta have come under scrutiny with all the talk about gluten and GMOs. Again, my belief is “most things in moderation.” If you are looking for an alternative to wheat products, I am absolutely in love with Trader Joe’s Organic Quinoa and Brown Rice Pasta! They offer it in a fusilli and spaghetti and the consistency is pretty comparable to the yummy white flour pasta we all love.

This is my organic, vegetarian version of my younger sister’s simple Baked Ziti and Ground Sausage Recipe. I’ve been trying to eat more vegetables and less meat, and am always trying to sneak veggies into Qwynn. Shredded zucchini is perfect for this! Also, the great thing is that you can put this all together the night before (like we Tyson did last night), and you have dinner for the next night that you just have to pop into the oven. SO EASY!

 

Baked Quinoa and Brown Rice Pasta With Shredded Zucchini

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Ingredients:

-Organic Quinoa and Brown Rice Fusilli Pasta

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-Organic Zucchini Squash, Shredded

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-Organic Tomato Basil Marinara

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-Organic Shredded Mozzarella Cheese

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Directions:

Cook pasta according to directions on the package, making sure to leave it more on the al dente side since it’ll cook more in the oven. While pasta is cooking, shred zucchini into a bowl. Drain pasta and rinse with cold water, then return to the pot. Add marinara sauce and shredded zucchini to the pasta and mix well.

Spread half the pasta in a 9 x 13 inch Pyrex dish, then add a layer of the mozzarella cheese (using about 4 oz), then a layer of the remaining pasta and then top with the rest of the cheese. Bake in oven at 350 degrees until cheese is melted and slightly browned (about 20-30 minutes).

 

*Trader Joe’s does not pay me to write this.

Valerie Anne

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