Adding to the recipes I have shared that make cooking easier, and allow everyone to eat the “same” meal. You can cook this one for the entire family with a few modifications to make it low protein.
Ingredients:
1 cup frozen corn (can be reduced for the low protein version to low phe content)
Garlic
Mozzarella cheese (low protein mozzarella cheese)
Parmesan cheese (low protein mozzarella cheese)
Penne pasta (low protein penne)
16 ozs tomato sauce
Medium yellow onion (finely chopped)
2 medium zucchini square (chopped)
Black pepper
Crushed red pepper
Olive oil
Oregano
Salt
Directions:
Fill a pot with water and cook pasta according to package directions. Preheat skilled and add olive oil, onion, and garlic. Cook 3-4 minutes. Add frozen corn and cook 3-4 minutes. Add zucchini, salt, pepper, 1 tsp oregano, and ¼ tsp crushed red pepper, and cook 8-10 minutes until vegetables are are softened. Add tomato sauce, heat (remove low protein portion and top with low protein mozzarella and Parmesan). To the rest of the pan add the mozzarella and Parmesan.
Just as an fyi - I modified this recipe while we were camping....I didn’t have penne noodles with me, so the photo was taken using the noodles I had on hand).
About the author: Michelle Hardy lives in Wisconsin. She and her husband are the proud parents to nine children (3 with PKU), and is a grandmother. If you would like to connect with Michelle you can email her directly at michelle.d.hardy@gmail.com
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