I used cauliflower, bell pepper and onion. If you do want to make homemade marinara, you’ll need to double my recipe to yield the four cups you’ll need for this ziti. My favorite brand is Rao’s, which tastes pretty close to my homemade sauce. I’m a huge fan of my homemade marinara recipe, but since this recipe is supposed to be simple, I opted for a jarred option from the store. I believe you could use a sturdy corn and quinoa pasta blend to make this recipe gluten free. Pasta is generally sold in one-pound boxes so you’ll need half of a box. I usually opt for whole wheat noodles (love DeLallo and Bionaturae), but those have been harder to come by lately, so I used Whole Foods’ organic ziti for these pictures. Preferably ziti, but rigatoni or penne will also work. This recipe doesn’t require a long list of ingredients. Feel free to make a simplified version of it. This ziti would be awesome with my chopped Italian salad.This lightened-up classic Italian dish is surprisingly high in protein.This ziti can be assembled up to 3 days in advance, so this is a perfect dish to make ahead or bring to a friend who could use a good meal.You don’t have to sauté anything! I feel like this is an underrated recipe quality. You’ll have plenty of time between steps to chat and sip wine.
0 Comments
Leave a Reply. |