Posts Tagged ‘garlic’

Squashy Pasta

Posted: 15th April 2013 by doomthings in Dinner, The Foodening
Tags: , , , , ,

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.

Squashy Pasta | doomthings


  • 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)


  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!

Normally when I want to eat something with avocados, I exclaim in my husband’s face that I plan to buy them but never have a plan.  So we never buy avocados.  This time I was prepared!  I read up on avocados how to use them for things other than sandwiches and guacamole.  Using them for pasta sauce worked out perfect because I love cream sauce, but it doesn’t love me.

Avacado Spinach Pasta | doomthings


  • Half a box of pasta
  • 1 ripe avocado, pitted and scooped
  • lemon juice to taste
  • lemon zest
  • 1 clove garlic
  • 2 tbsp olive oil + extra for veggies
  • handful of fresh basil
  • 1/8 tsp salt
  • parmesan cheese to taste
  • ground pepper to taste + extra for veggies
  • mushrooms (optional)
  • onions (optional)
  • spinach leaves (optional)


  1. Cook pasta according to box directions.
  2. Combine avocado, lemon juice, garlic, olive oil, basil, and salt in a food processor until smooth.
  3. Toss sauce with pasta.
  4. Add parmesan cheese and pepper to taste.
  5. Saute mushrooms, onions, and spinach in extra olive oil and ground pepper.
  6. Add veggies to pasta and serve immediately.

This was pretty delicious.  It was quite filling without making it feel like I downed a pound of heavy cream, and it didn’t sit heavy in my stomach.  This was a great idea. +5 intelligence.


I’ve heard things about avocados not really lasting more than a day, so we’ll see how my leftovers turn out.