Easy Vegetarian Pasta
Sometimes I get lazy and don’t want to cook. It’s true. When just fits of laziness strike, I usually try to figure out something simple, delicious, and nutritious to make that doesn’t require a lot of time and effort and also uses whatever I happen to have in the fridge and pantry. This is one such dish.
The other night I was craving pasta, but wanted to make it somewhat healthy, so I opted to cook a vegetarian pasta with tomatoes, zucchini, garlic, and goat cheese. It turned out pretty scrumptious, so I thought I’d share it with you.
Just a little olive oil, garlic, zucchini, stewed diced tomatoes, salt and pepper go a long, long way.
One of the best tricks I’ve learned for making a great pasta – where the sauce and pasta are really married together – is to mix the pasta directly into the sauce pan, add a little starchy pasta water, and blend everything together with a bit of melted cheese (Parmesan is a great choice, but goat cheese works well too). Mmm, mmm!
Easy Vegetarian Pasta – serves 2
2 Zucchini, chopped into quarter slices
1 can Diced Tomatoes (with or without seasoning), drained
3 cloves Garlic, minced
1/4 c Crumbled Goat Cheese
Salt and Pepper
2 c Cooked Spaghetti, strained
1/2 c Pasta Water, reserved
Heat olive oil in a saute pan over medium heat, and add garlic. Cook for a few minutes, but don’t let it brown. Add zucchini and cook for a few minutes. Add tomatoes, salt and pepper. Cook for a few more minutes, stirring often. Add pasta water, cook and stir for a few more minutes, then add strained pasta and goat cheese. Blend everything well in the saute pan, and serve warm. Top with additional goat cheese or Parmesan cheese, if desired.
Nutritional Information (Approximate Values): 450 Calories, 14g Fat, 20g Protein, 65g Carbohydrates, 10g Fiber