Summer Veggie Pasta

I guess you could say I’m lucky to be one of the few who only crave pasta sometimes. I know people who could eat pasta all day everyday and never tire of it…..these are also the same people who think that I’m crazy because I could do the same with cake.

MMMMMM Cake….

The One Task My Groom Really Enjoyed… :  wedding cake ithaca Homermm

Ok sorry…anyway the other day after our run I was dying for some pasta. I honestly feel guilty when I eat pasta, no reason why probably the worldly views like “pasta is bad” “carbs are bad” yada yada. But I think pasta is fine in moderation and I always use Smart Taste because it’s chalked full of fiber, and I usually pile some veggies on top of my pasta and go sans sauce.

Enter my Summer Veggie Pasta:

This is such an easy dish and it will leave you full and solve that pasta craving without the guilt.

-1/2 box of smart taste thin spaghetti (I take a handful and break it in 1/2 before I put it in the boiling water)

-1 zucchini sliced

-1 yellow squash sliced

-4 large cherry tomatoes quartered

-lemon juice, salt free Italian seasoning, parmesan cheese, and a smidgen of EVOO (extra virgin olive oil)

Cook your pasta according to box and desired tenderness, drain and set aside. In a large saute skillet, coated with cooking spray, saute your squashes until soft, then add tomatoes and continue until they wilt. Once veggies are soft/wilted add your lemon juice, seasoning, and cheese to taste mix well and pour on to cookie sheet. Set your oven to broil and place veggies on middle rack allowing them to crisp and cheese to “toast”. Once veggies are ready to come out, plate your pasta, top with veggies and give everything one final squeeze of lemon and a drizzle of EVOO, toss and enjoy. (recipe makes 2 to 4 servings)

Tune in tomorrow as I show you one of my favorite Summer salads that’s perfect for lunch or dinner!

Healthy Wishes, T

 

 

 

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