Thursday, September 20, 2012

Pasta Dinner with Tomatoes and Zucchini

A few weeks ago I went to a Pampered Chef party.  As always, I had a blast at the show.  It's a great time for chatting and looking at fun cooking/baking products, and this time, there was even a show-case meal that was made and enjoyed right there!

Even though I didn't have the covered stoneware dish that was used to make this meal, I still wanted to adapt it to my taste and try it at home.

This is so easy and incredibly versatile, too.  I used a squash and a zucchini in it, but I could have used all of one or the other.  I think next time I may toss in a can or two of rinsed/drained white beans for an extra protein component.

The best part?  Everyone loves a pasta dish, and my boys are no exception!

Pasta Dinner with Tomatoes and Zucchini
Feeds 6
  • 1/4 c white wine
  • 2 t minced garlic
  • 3-4 c cherry tomatoes
  • 4 c vegetable broth
  • 1 box whole grain short pasta (rotini, penne, ziti, shells, bowtie...)
  • 1 T dry basil OR 1/4 c fresh, chopped
  • 2 medium squash or zucchini, sliced thin
  • salt and pepper to taste (if you use a regular broth, you may not need any extra salt, so taste first!)
  • 1 or 2 cans white beans of choice, rinsed and drained (optional if you want more protein in the dish)
-- In a large pot, or dutch oven, combine the wine, garlic and tomatoes.  Cover and heat over medium-high for 10-15 minutes, stirring occasionally.  The tomatoes may start to pop and that's just perfect.
--Meanwhile, slice those squash/zucchini and saute them in a skillet until they're soft.
-- Jump back to the tomatoes when needed, and with a long handled spoon, mash the tomatoes a bit.
-- Add the broth to the tomatoes, let boil, and then add the pasta. Let cook 10 minutes, until the pasta is done and most of the liquid has been absorbed.
-- Add in sauteed squash and/or zucchini
-- Add beans in, too, if using.

-- Can serve with grated Parmesan on top.  YUM!
-- Add basil and veggies and stir to combine

On a personal note:  I'm leaving for about 10 days on vacation, but I have some recipes scheduled to post while I'm gone, so make sure to pop back and check out the blog even if you don't see anything on pinterest or facebook!  

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