Last week I whipped up a quick dinner on the fly. I enjoy cooking, however, clean-up and shopping are another story. If you look at what you have readily available in your fridge and pantry, you may be surprised at what you can come up with. I like to think I am on Top Chef and competing in a Quick Fire Challenge!
The recipe for this dish is as follows:
Whole Wheat Pasta of your choice
2 tbs. olive oil
Half a white onion, diced
3 cloves garlic, finely chopped or put through a garlic press
Italian Seasoning
1 Zucchini, diced
1 Yellow Squash, diced
Half a can of black olives, whole
Salt & Pepper to taste
Start with making the sauce in a large saute pan or pot. Heat the olive oil over medium heat and then saute the onion a few minutes until it softens. Add the garlic and then the Italian Seasoning. Add the can of diced tomatoes, liquid included. Next add the zucchini and yellow squash. Once the zucchini and yellow squash have softened a bit, lower the heat and simmer. Salt & Pepper to taste.
Prepare your pasta according to the directions on the packaging. During this period your sauce will reduce a bit and the flavors will develop. Do not over cook the pasta. It should be firm, because it will be added to the sauce to finish cooking.
Add the black olives to the sauce. Drain the pasta, and then add to the sauce. Allow the pasta to finish cooking in the sauce over low heat. Serve with a sprinkle of nutritional yeast for a vegan dish, or freshly grated Parmesan. Garlic bread and/or a small side salad complete the meal.
Quick, simple and delicious. What meals do you put together on the fly? Do you have the recipes memorized, or do you make it up on the go? Who does the dishes in your home?
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