Supertasty summertime dinner...
Jul. 21st, 2008 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahmichelefWhen we got home from the lake last night, there was a grocery bag with a GIANT zucchini hanging on our back door. I already had one in the fridge that I'd been intending to broil last week and didn't get around to it. So now I have two big green squashes to deal with.
This morning as I was planning the grocery list, TRex requested egg pie (crustless quiche) with zucchini and mushrooms so that will take care of some of that. I was already planning to do a variant on a recipe I've done a couple of times that involves pasta with lemon juice, squash, and basil. Then I got to the grocery store today and discovered that they also had very nice-looking eggplants on sale, and basil plants 2 for $4 (aka, one for about what I would have paid for the appropriate quantities of basil leaves).
And so, I present... Summertime Pasta. Stupid easy, extra-tasty, and even TRex gobbled it up. (Though, it must be said - my kid does NOT have average preschooler taste in food. She also specifically requested bulgur wheat for lunch.)
All quantities approximate... I didn't measure. Serves roughly 6.
In a pot big enough for all ingredients, sauté garlic and basil in oil for a couple of minutes. Add some salt & pepper. Once the garlic begins to brown a bit and the basil wilts, add the lemon juice. When that comes to a boil, toss in the veggies. Reduce heat and cook until the veggies are soft. Once the veggies are cooked and the pasta is done and drained, toss the two together and then toss in the cheese.
This morning as I was planning the grocery list, TRex requested egg pie (crustless quiche) with zucchini and mushrooms so that will take care of some of that. I was already planning to do a variant on a recipe I've done a couple of times that involves pasta with lemon juice, squash, and basil. Then I got to the grocery store today and discovered that they also had very nice-looking eggplants on sale, and basil plants 2 for $4 (aka, one for about what I would have paid for the appropriate quantities of basil leaves).
And so, I present... Summertime Pasta. Stupid easy, extra-tasty, and even TRex gobbled it up. (Though, it must be said - my kid does NOT have average preschooler taste in food. She also specifically requested bulgur wheat for lunch.)
All quantities approximate... I didn't measure. Serves roughly 6.
- 2 T olive oil
- 3 cloves garlic, minced
- several tablespoons fresh basil leaves, sliced (I should have used more but I didn't want to traumatize my new basil plant too much)
- salt & pepper
- 3 T lemon juice
- 1 med. zucchini, sliced/cut into bite-size pieces
- 1 small eggplant, peeled and sliced/cut into bite-size pieces
- 1 package crumbled low-fat feta cheese (use fat free to make it core, or count points for the reduced fat variety)
- 3 c whole wheat penne (or other roughly bite-size pasta)
In a pot big enough for all ingredients, sauté garlic and basil in oil for a couple of minutes. Add some salt & pepper. Once the garlic begins to brown a bit and the basil wilts, add the lemon juice. When that comes to a boil, toss in the veggies. Reduce heat and cook until the veggies are soft. Once the veggies are cooked and the pasta is done and drained, toss the two together and then toss in the cheese.
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