Herbed Summer Pasta Bake

 With summer sticking its head around the corner every so often (half the time it's still chilly here in the Western Cape - helloooo it's October already!), I'm feeling like some lighter and more summery fare, but at the same time not quite ready for crisp and crunchy salads. That's when the idea for this pasta bake started taking hold. Summer squash, sundried tomatoes and fusilli smothered in a creamy sauce and baked until crispy on top. Not-quite-summer perfection.


 

Herbed Summer Pasta Bake

Serves 6

250g fusilli

240g (150g drained) marinated sundried tomatoes

250g green pattypans, scliced

250g yellow pattypans, sliced

3 baby leeks, thinly sliced

2 1/2 cups plain yoghurt

2 eggs

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp dried mint

1/2 tsp dried oregano

1/4 cup breadcrumbs

1. Cook pasta for about 7 minutes until just starting to soften. Add pattypans, leeks and roughly torn tomatoes in, including about 2 - 3 tbsp of the marinade it was in.

2. Transfer to a ovenproof casserole dish. In a seperate bowl whisk the eggs and yoghurt together. Add seasonings and herbs, then pour over the pasta, mixing lightly to ensure everything is coated evenly. Scatter with breadcrumbs, then bake at 180C for 30 - 40 minutes. 

Nutritional info (per serving): Calories 320.3, Total fat 6.7 g, Saturated fat 2.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 3.0 g, Cholesterol 77.0 mg, Sodium 516.8 mg, Potassium 683.5 mg, Total carbohydrate 49.9  g, Dietary fiber 2.4 g, Sugars 14.6 g, Protein 15.3 g

Good source of: Vitamin A  26.5 %, Vitamin C 21.9 %, Calcium 19.7 %