3/4 cup favorite dried pasta cooked to aldente
1/4 cup freshly sliced mushrooms
1/2 cup frozen sweet peas
(you can substitute any veggies you like)
4 tbsps. organic extra virgin olive oil
1-2 garlic cloves micro planed or finely minced
1 tbsp. parmesan cheese
1/2 cup shredded mozzarella cheese
Step 1 - Cook your pasta to aldente or 2 minutes less than package instructions in salted water, drain and rinse under cold water to stop the cooking process.
Step 2 - Pre-heat your oven to 375 degrees. In a small skillet sauté the veggies in the olive oil on low-medium heat adding the garlic at the same time (do not cook at a high temperature or the garlic will burn). After 5 minutes of occasionally stirring veggies add in pasta and toss together.
Step 3 - Place in a stoneware or glass oven safe dish, top with parmesan and mozzarella. Bake for 10-12 minutes or until cheese begins to bubble and brown. Enjoy!