Baked Pasta Primavera with Tangy Zucchini

Primavera (springtime) is a very healthy pasta dish, typically made from the much missed spring vegetables that weren't available during the Italian winters. Its a light sauce, and a very healthy one as well. NOTE: If you have a George Foreman Grill , its better to cook these vegetables that way rather than saute.

What you need:

serves 1-2

• 2 tablespoons balsamic
• 2 tablespoons olive oil (as marinade don't worry olive oil has plenty of healthy properties containing a good ratio of omega 3's to 6's, and plenty of antioxidants)
• 1/2 medium onion medium chop
• 1 carrot peeled and medium chop
• 1 Zucchini sliced at an angle, or chopped
• 1 cup Vegetable stock (A good alternative to chicken stock, if your not a vegan, I would suggest using chicken stock.)
• 1 - 2 cups Parmesan cheese
• About half a bunch of cilantro chopped
• Cherry tomatoes halved, or regular beef steak tomatoes diced
• Angle hair pasta
• Whole Mozzarella for garnish

METHOD:

1. Cook angel hair pasta and set aside.
2. Toss onions and zucchini in the balsamic, olive oil, and cilantro mixture. salt and pepper (use salt sparingly), then set aside to marinate for 10 minutes.
3. Flash sautee (saute at a high temperature fast to brown the vegetables fast without overcooking vegetables.) the zuchini and onion mixture at medium high for 2-3 minutes (stir constantly) or until onions and zucchini starts browning
4. Stirr in tomatoes, vegetable stock and carrots. Cook down for 1 minutes on medium low.
5. Stir in cheese while sauce is simmering until melted, then stir in your angel hair pasta.
6. Put all contents in casserole dish.
7. Now Julienne mozzarella (cut in long match like strips) and add to the top of pasta.
8. Broil on high 400-500 degrees for 4 minutes or until mozzarella starts to brown on top.