Here’s another “Covid Cooking” aka Use What You’ve Got veggie pasta dish that is surprisingly simple & delicious. Anybody else meal planning on what protein & veg are going to spoil first?
Here's another "Covid Cooking" aka Use What You've Got veggie pasta dish that is surprisingly simple & delicious. Anybody else meal planning on what protein & veg are going to spoil first?
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Cost $10
Equipment
2 mediums sized metal pans
knife
Large mixing bowl
pot to cook pasta in
microplane cheese grater
Ingredients
14ozsweet cherry tomatoeswashed & dried
2mediumzucchiniwashed, dried, cut into even strips
1tspdried Italian seasoningground in-between fingers to release oils
1 tspgarlic seasoned saltlink at bottom of blog
4tbspextra virgin olive oildivided in half
2tbspunsalted butterroom temperature
9ouncespasta of your choicecooked & drained
10leaves fresh basiloptional
4tbsp freshly grated Parmigiana Reggianooptional
Instructions
Wash and dry cherry tomatoes. Place in pan. Slice zucchini into even strips. Place in different pan. Drizzle each with evoo. Grind roasted garlic salt over tomatoes. Crush & sprinkle dried Italian seasoning on the zucchini.
Bake both pans in preheated 350°F oven for ~25 mins, or until zucchini is soft & tomatoes have blistered & burst a bit.
Towards end of cooking veg is in oven, boil your favorite pasta & drain; place in large bowl.
Toss cooked pasta with evoo, unsalted butter, & tomato pan drippings. Slice zucchini into bite sized pieces & add to pasta. Carefully pic tomatoes from vine & add to pasta. Gently fold ingredients. Place mixture into serving dish.
Top with fresh basil & grate Parmigiano Reggiano.
Buon appetito!
Notes
Of course you can sub any vegetable you would like, and you can double, triple the recipe! It's a truly great, simple weekday summer meal. Light and fresh! I stated the basil and parm were optional; however, I wouldn't advice skipping. Flavor! Please let me know if you try and how your version turns out. Remember, always have fun in the kitchen! Cheers! I simple cannot get enough of HEB market "Sweet Flavor Bomb" tomatoes!The addition of dried Italian seasoning really pulls the dish together.
I made macaroni pasta and used mushrooms, red onion, and Roma tomatoes and mozzarella cheese. It tasted good but didn’t look as pretty. Lol Great inspiration recipe.
I made macaroni pasta and used mushrooms, red onion, and Roma tomatoes and mozzarella cheese. It tasted good but didn’t look as pretty. Lol Great inspiration recipe.
Thank you so much for the kind words Michele. I’m so happy I inspired you. Mission accomplished! Cheers!