Squashy Pasta

Tonight’s dinner was a hoos-band original.  We had a lot of grilled squash and zucchini leftover from the weekend (it was grilled with olive oil, pepper, salt, and a splash of lemon juice) and we didn’t want to just microwave them, so he threw a bunch of stuff into the blender and came out with a sweet new pasta dish.

Ingredients:

• Leftover grilled squash and zucchini
• 2 1/2 heaping glops ricotta cheese
• A handful grape or cherry tomatoes, sliced
• Sage (to taste)
• Olive oil
• 1/4 of a medium onion, chopped
• 2 cloves garlic (or more to taste), diced
• Salt and pepper (to taste)
• 1/2 lb bow tie pasta (1/2 of a 1 lb box)

Directions:

1. Cook pasta according to box instructions.
2. Puree squashes, ricotta cheese, some of the tomatoes and a drizzle of olive oil.
3. In a medium saucepan, saute onion and garlic in a drizzle of olive oil until onions are tender.
4. Add the squash mixture to the saucepan and add in the remaining tomatoes, stir until combined.
5. Add sage to mixture (to taste) and stir until combined.
6. Add salt and pepper to taste.
7. Toss pasta with squash goo just enough to cover the pasta.

This turned out really good!  Despite the added cheese (which often leaves people feeling full and bloaty), I felt almost healthy eating this.  Not sure if it is healthy or not, but pureed squash certainly gives it a nudge in that direction.  After finishing dinner, we concluded that roasted tomatoes would be a good addition to this dish.  This will be made again, and roasted tomatoes will be used!