Summer Vegetable Pasta
How many times can you eat the same dinner in the same week before it becomes a problem? Because my latest count has me at 3 (fine, 4) times and I’m wondering what pyscho-neurotic condition I have that is stopping me from consuming this for dinner at such an almost unreasonable rate.
Or it could be that its just that good and I would trade cupcakes to have this for dessert…
*pause* Did I just say that? Yup, I did. Wow. That’s a moment of enlightenment right there.
Clearly, I need halllpp!!!
The story goes something like this –
*clears throat* Insert charming comically Southern accent here.
It started one warm, balmy Seattle summer eve. I was pacing around the apartment with a fan up beating furiously to and fro to evaporate the sweat beading gently on my brow. Even the hound lay on his back tryin’ to cool his fat warm belly. Mama, I pondered, what Ever shall I dooo?!! It be too warm to heat up the kit-chin, and turn on that thur pesky oven! But I am famished! Oh, this tragedy…
*faints on to the imaginary settee.*
Really it was me, scrounging through the fridge trying to clear out everything before it all went south that I made this delicious thing. With ricotta at hand and a half used jar of marinara that was a couple days past its pull, it seemed only logical to utilize them both along with those two squashes that I kept forgetting in the bottom crisper drawer.
Rescued it in the knick of time.
Boil some noodles of your choice – me? I’m a fan of the Barilla Protein Plus.
In a skillet went a couple tablespoons of olive oil heated until it shined. Then one small sliced zucchini and one small sliced yellow squash with a tablespoon of minced garlic, and a tad of pepper. Saute until softened and just turning golden brown. Toss onto a plate and set aside.
With the skillet still hot mix equal parts marinara and ricotta stirring together until mixed and pink. Add in a healthy serving of more minced garlic (if some is good – more must be better!), thyme, pepper and two tablespoons of balsamic vinegar. When a simmer starts to action – you’re good to go!
Plate yo pasta, pour on the sauce, top with the vege and add a sprinkle (or avalanche) of parmesan cheese. No judgements here.
Now go cool yourself, Scarlett. And where’s my cupcake? What? You didn’t think I was going to forget about my cupcake did you?
Also – #30daysuntilmywedding #panic #hashtagAllThingsWedding Okay, I’m done. #promisePrint
Summer Vegetable Pasta
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Summer vegetables with doctored marinara and sauteed veggies.
- 2 cups prepared Spaghetti
- 2 Tbsp Olive Oil
- 2/3 cup Marinara
- 2/3 cup Non-fat Ricotta
- 2 Tbsp Balsamic Vinegar
- 1/2 tsp Thyme, minced
- 1 Tbsp Garlic, minced
- 1/4 tsp Pepper
- 1 small Zucchini, diced
- 1 small Yellow Squash, diced
- 1/4 cup Grated Parmesan
- 3 Tbsp Basil, chiffonade
- Prepare spaghetti or chosen pasta according to package directions. Drain and set aside.
- In large skillet over medium high heat, heat olive oil until it begins to shimmer. Toss in and quickly saute diced zucchini and yellow squash until it just becomes soft and brown saute spots begin to form. Remove from heat and set aside.
- While skillet is still warm, saute minced garlic until fragrant (about 30 seconds). Add in marinara sauce and ricotta cheese, stirring together until combined completely.
- Add in thyme, pepper and balsamic vinegar. Bring to simmer. Remove from heat.
- Plate spaghetti, top with half of the marinara/ricotta sauce, and top with sauteed vegetables. Top with basil and sprinkle with parmesan cheese. Serve immediately.
I would happily eat this every night of the week!
Just try it once and you won’t be able to stop! I hope you made it home safe from France Kathryn. Your trip sounded lovely!
gorgeous!! we’re about to be SWIMMING in zucchini, so i need all the inspiration i can get 🙂
Yeah, there is only so much zucchini bread one can make without getting ill. Said no one, never.
Well – I guess there really is – but this is a good alternative.
I went through a phase a couple of summers ago where this is literally all I ate for like a month straight. Seriously, this exact combo. weird. haha
Wow – we are on some really bizarre trans continental mind meld kick! hahah But clearly it means we’re geniuses.
Love this! I will be making it next week.
I hope you like it as much as I do Rina! Happy Wednesday!
I’m weird like that too…I can eat the same thing for 14 days in a row, and then, the only reason I stop is because I run out of something..ugh! This is beautiful though…just beautiful.
Glad I’m not the only one who can go all out on one dish for an extended period of time haha
We make this in the summer as our ‘go to’ light pasta dish. The Complete Package likes to whip it up. We’ve never tried it with ricotta, though, so that’s a lovely twist. We usually just give it a generous sprinkle of freshly grated parm. I’m all over trying it with ricotta, especially if I can get motivated to make some from scratch. Now… where, oh where, could I find a recipe for homemade ricotta… 🙂
I think I know JUST the place for you to get a Ricotta recipe! 😉
Summer veggie pasta = always my first choice at a BBQ. I head straight to it. Something about the colors, the freshness, and the “lightness” just screams my name. Yours looks and sounds wonderful Megan. I have to try making this with ricotta, i don’t’ think I’ve ever had it in my veggie pastas before!
I hope you like it Sally! And I know what you mean about needing lighter dishes at BBQ’s – there is only so much mayo laden potato salad one can eat!!
I’d definitely have no problem eating this every night of the week. LOVE!
Well c’mon over and I would totally make this for you until you couldn’t eat it anymore!
This is my kind of summer dish! I could totally eat this 3-4 times a week.
Yum! This looks absolutely wonderful. I love zucchini so much, I could definitely eat this pasta a few times a week, it looks like the perfect summer dish
When summer rolls around I have a hard time putting down the squashes and zucchinis – they’re just so dang tasty!
Haven’t ever tried mixing ricotta and red sauce, but like the idea…and nothing wrong with eating a meal three (okay 4) times..just means it was damn good! Fun to see you last night!~
I love the red and ricotta mix – it’s like a lasagna all in one! And also – knowledge bomb here – if you ask for red and white sauce on a pizza “aka Pink sauce” – you will be forever changed…
Someone needs to check you for a fever… trade a cupcake?! You’re nuts but this does look good!!
Trade a cupcake – I KNOW, clearly something is wrong with me… I don’t know who i am anymore hahah
This is one of my favorite summer dishes…but I definitely think I’d be content to eat it with cupcakes 🙂
I’ve done last minute fridge clean-out meals so many times lately, there’s nothing left in my fridge to clean out! I love this idea, though. I need to start using all the zucchini and squash my dad is giving me from his garden.
So fresh, healthy, simple and delicious! I love this dish and could definitely eat it every night!
I have a habit of eating Taco Bell for lunch daily when I’m busy. So this for dinner every day is a welcome change. I’ll take 2 plates of this and 1 cupcake please. Oh who are we kidding, I’ll take 2 cupcakes.
Love how light this is 🙂
Mmmm…this looks so yummy and refreshing! And I like the addition of the marinara sauce!
I do something like this but with no red sauce 🙂 Try this one if you are looking to pretend that you are doing something a little different but still getting all the same food: http://novafrugalfamily.blogspot.com/2012/05/fried-zucchini-spaghetti.html
That sounds delightful without the red sauce, too! Veggies and spaghetti are never a sad combination!
Um, this pasta is beautiful. I could pretty much eat it every night. I made a pasta dish last night that is going to be making an appearance a few more times in the next week, I just know it. Love easy pasta and veggie dinners!