8 oz. dried whole wheat spaghetti
1 C pasta sauce
1 T extra virgin olive oil
2 cloves garlic, minced
1 large zucchini, peeled & shredded, about 2 C
1/2 tsp dried basil
Kosher salt & freshly ground pepper
1 C shredded part-skim mozzarella cheese
1 oz. sliced turkey pepperoni (about 15 slices, chopped)
4 large eggs
1/2 cup 1% milk **I used Silk milk & it tasted great
1/4 C grated Parmesan cheese
1. Preheat the oven to 375 degrees. Lightly oil or coat a 2-quart baking dish with nonstick cooking spray and set aside. Cook the pasta according to package directions. Drain and return to the pan. Stir in the pasta sauce and set aside.
2. While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the zucchini and basil; cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Season with salt and pepper to taste.
4. Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.
Nutrition facts per serving (1 bar):150 calories, 3g protein, 18g carbohydrate, < 1g fiber, 8g fat
For original recipe, click HERE.