Wednesday, September 2, 2009

Spinach Spaghetti with Heirloom Tomato and Summer Squash Sauce

This recipe was inspired by the vegetables I bought at the Park Slope Green Market last Saturday! I came home with an extremely large summer squash, a beautiful yellow heirloom tomato, a large red pepper, a bundle of carrots, tons of green beans, and a few other needless to say, I am going to have a few things to cook with this week :)

Yesterday for lunch I made something pretty bombtastic that all of you need to try because it is SO ridiculously easy, and SO ridiculously healthy. After going through my cabinets and deciding that I really was hankerin' for a pasta dish (I feel like I've been eating brown rice for weeks), I whipped one up. Here we go!!!

Spinach Spaghetti with Heirloom Tomato and Summer Squash Sauce

-1 serving of Hodgson Mill Whole-Wheat Spinach Spaghetti Noodles
-1 TBSP extra virgin olive oil (optional)
-1/4 yellow heirloom tomato (I would tell you what variety it was, but I have no idea. tasted rather sweet.)
-1/2 of a small/average (or 1/4 of a large) sized green summer squash/zucchini
-as many little grape tomatoes as your heart desires to make it as red as you want.
...and that's it!

First, start your pasta-water heating up in a saucepan. Get that going and then get out and wash off all your veggies.

Dice the summer squash first, and start it heating on medium/low in a saucepan with the TBSP of olive oil (if you are making this optional, you can put the squash in there with a tiny bit of water to get things steaming). While that is going, dice up the heirloom tomato and throw that in. Cover the saucepan while you are quartering the grape tomatoes; this will take a little longer than the other veggies (because they are small and annoying to cut), so the other veggies can cook and break down a little while you're getting these babies cut up.

Put your noodles in and turn the water down; these noodles cook in about 7 or 8 minutes (sometimes faster!) so stay by the stove. When you are about 2 minutes away from draining the noodles, stir your veggie sauce and put in the grape tomatoes. The heirlooms should have broken down to make it more stew-y, and now the red will add vibrant color!

Drain your noodles, add basil/oregano/whatever you like (I added basil, oregano, some black pepper, and some salt) to taste to the sauce and simmer for the remainder of the time it takes you to prep the noodles on a plate or in a bowl, and then devour with glee!!!

Delish. Enjoy.


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