Sarasota's Lighter Baked Pasta Primavera

Elevate your weeknight dinner game with Sarasota's Lighter Baked Pasta Primavera—a vibrant and wholesome twist on classic comfort food. This recipe combines tender whole-grain penne with a medley of sautéed vegetables like zucchini, broccoli, and sweet grape tomatoes, all tossed in a creamy, guilt-free ricotta and Greek yogurt sauce infused with Italian seasoning. Topped with melted mozzarella and a sprinkle of fresh basil, this dish is baked to golden perfection, offering indulgent flavor without the heaviness. Ready in under an hour and packed with nutrients, it's the perfect healthier pasta bake for family meals or meal prep.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 ounces whole-grain penne pasta
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 2 cups broccoli florets
• 1 cup grape tomatoes
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 1 cup low-fat ricotta cheese
• 1 cup plain Greek yogurt
• 1 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese
• 0.5 cup milk (preferably 2%)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with non-stick spray or olive oil.

Step 2

Cook the whole-grain penne pasta according to the package instructions until al dente. Drain and set aside.

Step 3

While the pasta cooks, prepare the vegetables. Slice the zucchini and yellow squash into thin half-moons, chop the red bell pepper into small chunks, and halve the grape tomatoes. Set all vegetables aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the broccoli florets, zucchini, yellow squash, and red bell pepper to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Add the grape tomatoes during the last minute of cooking.

Step 6

In a large mixing bowl, combine the ricotta cheese, Greek yogurt, Parmesan cheese, milk, Italian seasoning, salt, and black pepper. Mix thoroughly until smooth.

Step 7

Add the cooked pasta and sautéed vegetables to the bowl with the creamy ricotta mixture. Toss everything together until evenly coated.

Step 8

Transfer the pasta and vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and slightly golden.

Step 10

Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped basil before serving.

Step 11

Serve warm and enjoy your lighter, healthier baked pasta primavera!

Nutrition Facts

Serving size	(1926.2g)

Amount per serving	% Daily Value*
Calories	2867.5

Total Fat 112.9g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 268.7mg	0%
Sodium 5435.7mg	0%
Total Carbohydrate 320.0g	0%
Dietary Fiber 35.4g	0%
Total Sugars 51.2g
Protein 172.7g	0%

Vitamin D 60IU	0%
Calcium 3035.5mg	0%
Iron 19.0mg	0%
Potassium 2989.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 23.1%

Carbs: 42.9%