This pasta takes as much time as does mac n' cheese. But it's a whole lot better (taste, looks and nutrition-wise). For me, it's even faster than gathering up the kids, making sure they're all wearing shoes, loading them in the van and driving to McDonalds. Again, a whole lot better.
Squash and Pasta
Ingredients:
Dry pasta- I like penne rigate because it holds more sauce, and thus more flavor than most pastas
Olive Oil
1 medium onion
2 teaspoons minced garlic
2 Tablespoons fresh basil (I have it growing in my yard. If you don't, substitute about 2 teaspoons dry)
2 small zucchini
1 small yellow squash
1 14.5 oz. can stewed diced tomatoes, with the juice
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (not garlic salt!)
3/4 cup washed baby spinach leaves
Method:
Set a pot of water on the stove and turn it to high. Add a generous amount of salt. (I know you know this, but I'm telling you this so you know how fast it is.) Wash and chop your onion, basil, zucchini and yellow squash. Heat about 2 Tablespoons olive oil in a large skillet. Add onion and garlic. Cook until onion is nearly translucent. Whenever your water is boiling, add as much pasta as you need to feed your family. Dump the basil and squashes into your skillet. Cook, stirring occasionally until the squash is nearly tender. Pour in tomatoes and spices. Drain pasta once it is al dente and add to the skillet (I said a large skillet) along with spinach leaves and about 2 more tablespoons olive oil. Toss together. Garnish with grated parmesan.
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