Pasta and Vegetables

Times are really tough right now but that's no reason not to serve great tasting food right? I made this dish the other night as an answer to finishing everything that wasn't enough for a meal. My zucchini, yellow squash, and carrots were frozen. The pasta was left over too.

Hubby was looking at me kind of cock eyed when I started cooking saying, "That's what we're eating tonight?" I smiled... "Have I ever prepared something you hated?" He chuckled and left the kitchen. Smart man.

1/2 lb spaghetti, rotini, or penne
1 Tbs olive oil
1/2 small onion diced
2 cloves garlic, minced
2 carrots
2 green zucchini
2 yellow zucchini - squash
1 16 0z can diced tomatoes in tomato juice
1/2 Tbsp dried basil
2 tbsp parsley
salt & pepper to taste
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat; cook pasta until just tender. Drain thoroughly. Peel carrots. Slice carrots and green and yellow zucchini thin (about 1/8 inch) if using rotini or penne pasta. If you use spaghetti slice the vegetables in long strips, julienne style.

In a Dutch oven or large skillet, heat oil over low heat. Add garlic and onion . Saute until onions are clear. Add carrots and saute for 5 to 7 minutes. Add pasta, tomatoes, green and yellow zucchini, basil, parsley, salt and pepper. If you are using a frozen mixture like I did add all of them at once, no need to saute. Stir to combine, cover and cook for 4 to 5 minutes, until vegetables are slightly soft.

Do not overcook the zucchini. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.

Well, I was right again, hubby loved it!