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)
- 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
*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! : )
Styled and Photographed by: Kristen Tola Hettich
Recipe by: Scott Diorio