Category: Appetizer Description: Creamy pasta dish with lots of vegetables.
(Green: recipe contains only neutral or a beneficials ingredients for that type. Orange: contains an avoid for that type; however workable substitutions may be listed below)
1 package (8 ounces) spelt pasta
2 Tablespoons butter
2 Tablespoons olive oil
1 medium onion, chopped
1-2 cloves garlic, minced
2 carrots, grated
1 small zucchini squash, grated
2 cups low fat milk
1 teaspoon dried basil
salt and pepper to taste
4 Tablespoons spelt flour
1 cup ricotta cheese or cottage cheese
1-2 cups grated mozzarella cheese
How to make it:
Cook pasta as directed on package.
Meanwhile, heat butter and oil in skillet and cook onion and garlic 1-2 minutes.
Add carrots and zucchini and cook till tender. (You can add other vegetables you have around, leftovers can be used up here.)
Add spelt flour, basil, salt and pepper to taste.
Cook and stir 1-2 minutes more.
Stir in milk, cooking and stirring constantly until thickened.
Pour half of the pasta into an oiled casserole.
Spoon ricotta cheese and mozzarella, then half of the veggie sauce mixture.
Add the rest of the pasta, cover with remainder of sauce, top with grated mozzarella cheese.
Bake in 350 degree oven for 20 minutes or till hot and cheese melts.
This is good with baked fish, or good for lunch the next day.
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Blood Type Diet Analysis: Core Ingredients Analysis: The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.
Variations and Substitutions Analysis: This category of ingredients contains possible substitutions that may
allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.