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Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Shopping at Trader Joe’s over the weekend, I picked up a container of beautiful heirloom tomatoes. I admired the array of colors these tomatoes covered- red, yellow, purple and green- and wondered what I could make with them.

After grabbing some fresh avocados and a pound of brown rice pasta, I headed home to try out this simple recipe.

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Roasted Heirloom Tomatoes with Avocado & Brown Rice Pasta

Ingredients

  • colorful heirloom cherry tomatoes- 1 pint, sliced in half lengthwise
  • avocados- 2 ripe, diced into chunks
  • brown rice pasta- 1 pound
  • garlic- 2 cloves, minced
  • olive oil- 1/2 cup
  • lemon juice- 1 tablespoon (or juice squeezed from 1/4 lemon)
  • salt

Instructions

  1. heat oven to Broil
  2. bring salted water to boil in large pasta pan
  3. place tomato slices on baking sheet
  4. drizzle tomatoes with olive oil and dust with salt
  5. roast tomatoes in oven until they begin to char, approximately 7 minutes
  6. once water is boiling, add pasta and cook until tender
  7. once pasta is tender, drain and rinse under cool water (I only rinse pasta when making a cold salad or if it's brown rice)
  8. heat olive oil in large heated saute pan
  9. add pasta, tomatoes (with drippings), garlic and avocado to saute until pasta is just warm, only about 2 minutes
  10. transfer to serving bowl
http://tonispilsbury.com/roasted-heirloom-tomatoes-with-avocado-brown-rice-pasta/

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Fallsagna (Vegetable Lasagna)

Vegetable Lasagna Recipe

Fallsagna (Fall Vegetable Lasagna)

Fallsagna (Fall Vegetable Lasagna)

Ingredients

  • zucchini & yellow squash- 1, sliced into 1/8 inch slices
  • fresh baby spinach lettuce- 12 oz.
  • lasagna pasta- 1 lb (use corn tortillas for a gluten-free version)
  • olive oil- 3 tablespoons
  • butter- 1 tablespoon
  • minced garlic- 1 teaspoon
  • fresh or dried parsley- 1 teaspoon, or use Herb Ice Cubes
  • For Sauce, mix together:
  • ricotta cheese- 8 oz.
  • Parmesan cheese- 1 cup
  • 1 egg
  • - or -
  • Instead of using ricotta, parmesan egg mixture, use 1 jar alfredo sauce

Instructions

  1. Boil pasta in salted water until tender.
  2. Heat olive oil, butter and garlic and herbs in heated or non-stick skillet.
  3. Saute zucchini and squash in oil and butter until slightly soft, approximately 3 minutes.
  4. Add spinach and saute until reduced, approximately 3 more minutes.
  5. Drain pasta.
  6. Heat oven to 375 degrees F.
  7. Drop a spoonful of sauce in the bottom of the casserole pan, then place layer of pasta noodles on the bottom over the sauce.
  8. Add a layer of vegetables on top of the pasta.
  9. Add a layer of cheese sauce over the vegetables.
  10. Keep layering noodles, vegetable and sauce, then cover completely with a layer of noodles topped with some sauce and sprinkled with shredded Parmesan cheese
  11. Bake until brown and cooked thoroughly, approximately 40 minutes.
http://tonispilsbury.com/fallsagna/

 

Vegetable Lasagna Recipe

saute zucchini and squash until slightly tender

 

Vegetable Lasagna Recipe

add spinach and saute until completely reduced

 

drain pasta

 

layer pasta and then sauce

 

then layer vegetables

 

top with a layer of pasta, sauce and Parmesan cheese before baking

 

When I think of Fall Recipes, I think of casseroles, slow-cooker favorites and Fall vegetables like spinach, broccoli, brussels sprouts, zucchini and squash.   This week’s Weekly Meal Plan from The Organized Cook highlights many of my favorite Fall vegetables starting with Fall Vegetable Lasagna- or as I like to call it- “Fallsagna”.

Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

 

 

 

 

 

 

 

 

 

 

 

 

 

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