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
- 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)
--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!