baked ziti with summer vegetables

This recipe comes from the latest edition of Cooking Light Magazine.  A fast dish that uses the fresh, late summer vegetables you have growing in your garden or can find at the farmer’s market.

This meal turned out to be a happy surprise and a winner with all the family.  I haven’t been making a lot of pasta since starting Weight Watchers.  Don’t get me wrong, you can eat anything on Weight Watchers, you just have to measure it, count the points, and stay within your daily point allowance.  I just needed more volume for my points!  Since this pasta dish is chock full of veggies, you get a large portion for 7 pts+.  Even my second generation Italian husband liked it!

Baked Ziti with Summer Vegetables

 

baked ziti with spinach

Baked ziti with spinach has quickly become a “regular rotation” dinner, especially for busy afternoons.  The whole family loves it and it’s a great way to get some whole grains and greens into their diet!  You can assemble the dish in the time it takes the water to boil and cook the pasta.  I will usually make it in the morning or at lunchtime, then refrigerate it and bake it later in the afternoon, but you could even assemble it a day before.  It has 9 WW pts+ for 1/8 of a 9×13 pan.  You can find this recipe on one of my favorite blogs, skinnytaste.com.