Onion Quarter Diced
Garlic Garlic 1-2 Cloves (10g) Minced
Italian Zucchini Zucchini 1 (227g) Shredded
Basil Basil A pinch (10g)
Italian Spices 1 tsp (tsp)
< p>Italian Tomato Juice Tomato Passata 1 box (500 ml)Macaroni Penne 170g
Lentils Lentils 1 can (540ml)
Vegetable Broth Concentrate 1 tsp (tsp)
Mozzarella Cheese 1/2 cup
Milk 2 tbsp (tbsp)
Water 2 cups
Salt to taste
Pepper to taste
Baked Macaroni How to Make Pasta
Opening up the Raw Foods packet, I had everything I needed
The next step was to mince the garlic cloves
The recipe calls for mixing the Ricotta Cheese with 2 tablespoons of milk, adding a good pinch of salt and pepper, and setting it aside, but I didn't feel like eating it today, so I didn't use it, so I ended up with the final product.
Next, take a julienne peeler and shred the zucchini and set it aside
Pour the lentils out of the can, run them through some water, wash them and set them aside to dry out How to make Baked Zucchini Step 1
Heat a pan over medium heat, add the oil, garlic and onion and sauté for 3-4 minutes, until the onion is transparent and golden. Step 2
Reduce heat to medium-high and add Penne, Broth Concentrate, Passata, Italian Seasoning and 2 cups of water. Bring to a boil, then reduce heat to medium. Stir frequently to prevent sticking and cook until the pasta is tender and gradually thickens
Time: 14-16 minutes Baked Penne Pasta Step 3
After the pasta is tender, add the lentils and zucchini
Throw in the lentils and zucchini
Throw in the zucchini, which will take about a minute to cook and then add the salt and pepper to taste
Meanwhile, place the oven on high heat and cook the pasta in the oven for a few minutes until it's done. Meanwhile, preheat the oven on high
Spoon the Ricotta Cheese and two tablespoons of the milk mixture into the pan and sprinkle with Mozzarella Cheese
Make sure the pan is oven-safe, but if it isn't, pour the pasta into an 8×8 square baking dish. Step 5
Instead of Mozzarella Cheese, I switched to Parmesan Cheese and sprinkled it liberally on top Basil leaves can be used as a garnish, or torn and tossed into the pasta if you prefer.