Kentucky Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
recipe for you all
I make this recipe a lot and even though it includes pasta (which I
love) it's still low in calories (about 400 calories per serving) with
lots of good vegetables and it's good comfort food that your whole family will love.
Roasted Vegetable Pasta
1 red bell pepper
1 zucchini
1 summer squash
4 cremini mushrooms chopped
1 yellow onion
1/4 cup of extra virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1 tbls dried Italian herb blend
1 lb penne pasta
3 cups marinara
1 1/2 cup grated mozzarella
1/4 cup grated parmesan plus 1/3 cup for topping
1 bag frozen peas 10oz
Preheat oven 450 degrees
On Baking sheet, toss peppers, zucchini, squash, mushrooms, onion with Olive oil, 1/2 tsp of salt, 1/4 tsp of pepper and herbs. Bake 15 minutes
Boil salted water and add penne. Cook for about 6 minutes, not completely cooked. Drain
Combine pasta with vegetables, marinara, 3/4 cup of mozzarella, 1/4 cup parmesan, peas, 1/2 tsp salt, 1/4 tsp pepper. Mix well in a large bowl.
Pour into a 9X13X2 baking pan, top with remaining 1/3 cup of parmesan and 3/4 cup of mozzarella. Bake 25 minutes until top is golden brown.
Makes 8 servings
**NOTE: To decrease calories, I take out the cheese in the mix and halve the cheese on the top and the recipe is still delicious!**
Roasted Vegetable Pasta
1 red bell pepper
1 zucchini
1 summer squash
4 cremini mushrooms chopped
1 yellow onion
1/4 cup of extra virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1 tbls dried Italian herb blend
1 lb penne pasta
3 cups marinara
1 1/2 cup grated mozzarella
1/4 cup grated parmesan plus 1/3 cup for topping
1 bag frozen peas 10oz
Preheat oven 450 degrees
On Baking sheet, toss peppers, zucchini, squash, mushrooms, onion with Olive oil, 1/2 tsp of salt, 1/4 tsp of pepper and herbs. Bake 15 minutes
Boil salted water and add penne. Cook for about 6 minutes, not completely cooked. Drain
Combine pasta with vegetables, marinara, 3/4 cup of mozzarella, 1/4 cup parmesan, peas, 1/2 tsp salt, 1/4 tsp pepper. Mix well in a large bowl.
Pour into a 9X13X2 baking pan, top with remaining 1/3 cup of parmesan and 3/4 cup of mozzarella. Bake 25 minutes until top is golden brown.
Makes 8 servings
**NOTE: To decrease calories, I take out the cheese in the mix and halve the cheese on the top and the recipe is still delicious!**
Re: recipe for you all