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:
- Cook pasta according to box instructions.
- Puree squashes, ricotta cheese, some of the tomatoes and a drizzle of olive oil.
- In a medium saucepan, saute onion and garlic in a drizzle of olive oil until onions are tender.
- Add the squash mixture to the saucepan and add in the remaining tomatoes, stir until combined.
- Add sage to mixture (to taste) and stir until combined.
- Add salt and pepper to taste.
- 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!
