Baked Pasta with Roasted Peppers and Zucchini

Baked Pasta with Roasted Peppers and Zucchini

About 4 Servings

Ingredients:

• 2 small zucchinis, grated
• About 1½ whole red peppers worths of roasted pepper (mine came in a jar soaked inoil, drained)
• 1 medium sized onion, diced
• 1 small head of garlic, peeled & finely chopped
• (14 oz) crushed/whole tomatoes in a can
• 2½ cups of penne pasta 
• 1 tbsp  Italian Herbs
• Black pepper
• Salt to taste
• ¾ cup shredded cheese (I used a mix of mozzarella, romano and parmesan)
• Fresh parsley for garnish *optional*

1. Peel onion and garlic. Dice onion and finely chop garlic. Set aside

.2. Roughly grate zucchinis. I used a food processor with a grater disc to do mine. You want the zucchinis to be quite coarsely grated. I find the juice from zucchinis is likely to ooze out if they were grated finely. You don’t want that.

3. Blend the canned tomato with roasted pepper until silky smooth. Set aside.