Kitchen Improvisation: Veggie Pasta

Do you cook?  If you cook, do you do it by the book or do you make stuff up as you go along?  For me it’s a little bit of both.  I’d love to be able to follow a recipe every night and always have a new and exciting meals for dinner, but more often than not we run short on time and ingredients and have to improvise.

Well, my improvisation last night turned out amazingly well so I just had to share a new favorite recipe for Veggie Pasta.

Squash Pasta 3 Squash Pasta 2 Squash Pasta 1

(Photos via All Recipes)

I knew I wanted to make a veggie pasta dish last night, so I pulled up and entered the ingredients I had on hand.  The winning recipe was the Zucchini Summer Pasta, but I still didn’t have all the ingredients to follow it word for word.


With a few modifications, here’s my recipe for Veggie Pasta.

3 cloves garlic, chopped (used garlic powder)
1 white onion, chopped (used Brady Street Cheese Sprinkle)
1 tablespoon butter
1 tablespoon vegetable oil
2 zucchinis, thickly sliced
2 yellow squash, thickly sliced
salt and pepper to taste
1 pound angel hair pasta (used whole wheat spaghetti)
1 (28 ounce) can crushed tomatoes (used 1 can Rotel)

In large skillet, over medium heat, saute garlic and onion garlic powder and Cheese Sprinkle in butter and oil about 2 minutes 30 seconds. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.

While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes Rotel to the squash mixture, stir and heat slightly, but do not cook the tomatoes. Serve the squash sauce over the pasta.


Squash Pasta 3 Squash Pasta 2 Squash Pasta 1

This simple but savory dish received rave reviews from Mr. Heard, and it will probably become a staple for dinner at our place.  It just goes to show you that almost anythingcan become a meal, and it doesn’t hurt that this meal is delicious and good for you at the same time!

If cooking is your thing, be sure to check out our friend Nolen’s blog: The Scaife Estate. This dude seriously knows what he’s doing in the kitchen!

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