This is a quick and nutritious vegetarian entrée or side dish. Here are some tips to make it your own:
- Substitute whole wheat pasta for a gluten free meal.
- You can add grilled meat, beans, artichokes, broccoli, and/or spinach which are all high in protein and other vitamins.
- A couple spoonfuls of cream at the end will add more fat, but it will also give you a richer, thicker sauce.
- A tablespoon of cold butter added to the tomato sauce before the pasta is tossed in will also help to emulsify it.
1 T EVOO
4 Green onions - sliced (reserve 1/2 of the green parts)
1/2 Bell Pepper - finely diced
4 cloves Garlic - finely diced or pressed
1/2 - 1 T Tomato Paste
1 Yellow Squash - diced
1 Zucchini - diced
Trader Joe's 21 Season
3 Fresh Tomatoes
Large Pot of Water
Radiatori (or another type of pasta)
Heat oil in a sauce pan and add the onion and pepper. Cook for two minutes.
Stir in the garlic and paste. Cook for another two minutes.
Add the next seven ingredients to the pan. Cook, stirring occasionally till the squash is tender crisp.
Mix the tomatoes into the pan.
Add stock to the pan, about a cup.
Cook on med-lo heat. If the sauce boils too heavily, turn it down. If it's not moving around at all in the pan, turn up the heat.
Boil a large pot of water. Salt it heavily and add the uncooked pasta. Stir.
Cook the pasta till it's al denta, or almost cooked all the way through.
Toss the pasta and reserved green onion into your sauce.
I served this pasta with Grilled Rainbow Trout and Lobster Tail. A crusty bread would of been great with it as well.