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.
Ingredients for Summer Vegetable Pasta
- Olive Oil
- Non-fat Ricotta
- Balsamic Vinegar
- Yellow Squash
- Grated Parmesan
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. #promise
Inspired Homemade Recipes to TryPrint
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.