• Recipe: Zucchini + Squash Pasta

    Here is a recipe for a quick and easy vegetarian friendly meal! What’s nice about this recipe too is that if you live with someone who eats meat it wouldn’t be hard for them to add meat to their meal while you can enjoy yours meat free. I like this recipe because it’s simple, pretty quick to make and also filling! Here it is!

    *Recipe makes for 2 (Double up if making for four)


    • Linguini
    • 1-2 Large Zucchinis
    • 1  Large Yellow Squash
    • ½ - 1 cup of Grape Tomatoes
    • Basil (About 4-5 leafs, or more if you like basil)
    • Garlic (About 2-3 cloves, again, more if you like garlic)
    • Pine Nuts
    • Parmasan Cheese
    • Olive Oil
    • Salt
    • Pepper

    *Optional to add: Sautéed Spinach and/or White Beans or Garbanzo Beans (Great for extra protein for those of you who are veggie!)


    • First bring a pot of water to a boil. (About 3-6 cups depending on the size of the pot)
    • While waiting for you water to boil, wash your veggies and cut them up. (I like to cut the zucchini and squash into quarters. It feels like you’re eating way more food when you cut things into smaller pieces, just a little trick I use!)
    • Then get a skillet heated up with some olive oil. (About 1 Tablespoon)
    • Once your water is boiling toss the pasta into the pot. I use about a handful of pasta. You can also add a dash of salt to pot of pasta.
    • While the pasta is cooking you can put your veggies (zucchini, squash and grape tomatoes and spinach if you choose to add that as well!)) in the skillet pan with the olive oil. I like the heat pretty high so the veggies get a little darkened but that’s a personal preference. You can cook them so they get a little less dark and more “steamed” looking.
    • After you put all the veggies in the pan peel your garlic and use a garlic press or finely chop your garlic and add to the pan of veggies. You can also add a little more olive oil too if you’d like.
    • Wash some basil. Chop up a few leafs and toss them into the skillet with the veggies. Use as much basil as you like, same goes for the garlic. Sometimes adding a lot more makes it a lot richer and better tasting. This also depends on how much you like basil and/or garlic. ;)
    • Add in a dash of salt and pepper to the veggies.
    • By now your pasta should be finished, but test it to see if it’s done. Some people like their pasta very soft, like myself, and others like it al dente. Again, another personal preference. Once your pasta is how you’d like it pour it into a strainer to drain the water.
    • You can add the pasta back to the pot and toss the veggies from the skillet into the pot and stir, mixing everything nicely together or you can just serve the pasta into bowls (or onto plates) and then put the veggies on top of the pasta.
    • Finally, top your pasta with some pine nuts (about a tablespoon) and freshly grated Parmesan cheese. If you are vegan you can obviously, skip the cheese part and it would still taste just as great! : )

    If you liked this recipe you might also like to try Spaghetti Squash "Pasta" or Greek Orzo Pasta Salad.



    Styled and Photographed by: Kristen Tola Hettich

    Recipe by: Scott Diorio

  • Recipe: Spaghetti Squash "Pasta"

    Hey friends!

    Here’s a unique recipe to try! It’s a healthy spin on traditional spaghetti using Spaghetti Squash. My good friend, Bethany Nauert, contributed this recipe. It’s super healthy and also very simple to make!


    • 1 Spaghetti Squash (Most likely found easiest at Whole Foods)
    • 1-2 cups of Spinach
    • 1/2 or 1 whole Red Bell Pepper
    • Parmesan, shaved or grated
    • Olive oil



    • Wash all your veggies

    • Punch many holes into the squash, using a screwdriver or scissors. You can use a knife, but it's more difficult to punch all the way through. 

    • Heat the squash in the microwave for 6-8 mins, if it doesn't feel somewhat soft and definitely hot…then stick it in the microwave and heat for an additional 1-3 mins depending.


    • When you cut the squash in half, the "meat" inside should be very squishy and soft. If it's still cool (it should be piping hot) then it's not done and you can heat more.


    • Meanwhile, sauté your spinach and bell pepper on medium heat in a skillet or wide sauce pan with a bit of olive oil for flavor.


    • When squash is ready, you need to scrape the middle out and remove all seeds.

    • Then with a fork you can literally start peeling the spaghetti strands from the walls of the squash… it will look like pasta as your shred it off.

    • Add squash, bell pepper and spinach to a bowl…top it off with Parmesan and DINNER IS SERVED! :)


    Written by: Bethany Nauert + Kristen Tola Hettich

    Styled by: Kristen Tola Hettich

    Recipe + Photographed by: Bethany Nauert

  • Recipe: Mediterranean Mixed Veggie Pita

    Happy Tuesday everyone!

    Last Tuesday I posted about “Hosting a Healthy Potluck.” Friends brought their homemade dishes and I brought one of my personal favorites to Bethany’s party. This dish is very simple to make and a great option if you are in a hurry but want something filling and healthy.

    Mixed Veggie Mediterranean Pita


    • 1 Eggplant
    • 2-3 Tomatoes
    • 1-2 Zucchini
    • 1-2 Yellow Squash
    • Shredded Cabbage (To speed up the cooking process or for when you don’t have time to chop up the cabbage you can purchase pre shredded cabbage.)
    • Whole Wheat Pitas
    • Hummus
    • Tabbouleh
    • Tzatziki
    • Tahini
    • EVOO (Extra Virgin Olive Oil)
    • Sea Salt & Pepper (to taste!)

    *NOTE: Serves about 2-6, depending on how many “seconds” you have! ;)

    *If you are only cooking for yourself though, you will definitely want to cut the recipe in half. You can also save the rest of later in the week! I recommend only using 1 zucchini, squash and tomato and half of an eggplant though! :)


    • First, wash all your veggies well.
    • Next, chop all the veggies into small pieces.
    • Put all your chopped veggies in a bowl or container and put some EVOO (about 1-3 Tablespoons) and a dash of salt and pepper. Either stir or shake them to cover them well with the oil and the salt and pepper.
    • Put a pan on medium heat, once it is warm you can pour your veggies into the pan.
    • Cook them for about 7-10 minutes or until they are cooked all the way through and are soft.
    • Now, cut your pita in half. Open it up and spread the hummus and/or tahini on the inside of the pita, like a sandwich. Then put in your shredded cabbage in the pita, leaving enough room for the cooked veggies!
    • Put the veggies in the pita and top with tabbouleh or tzatziki if you’d like or even more hummus and tahini.
    • Enjoy! :)


    Recipe, Styled, Written and Photographed by: Kristen Tola Hettich