Monday, December 5, 2011

Delicious Spaghetti Dinner

Sometimes I just go into the kitchen and wing it.  Tonight I made the spaghetti with vegetables and pesto on my list.  Here's how it went down.

I started with making 1/3 batch of pesto from Deborah Madison's Vegetarian Cooking for Everyone (another one of my favorite go-to books).  Substituting one teaspoon of regular olive oil for some fancy basil olive oil I recently picked up.

Next, I sauteed one clove of garlic in a big pan with some more olive oil.  Then added half a zucchini, diced, and let it cook for a few minutes.  I added one can of diced tomatoes and let that simmer while the whole wheat spaghetti boiled on the stove.  When the pasta was done cooking, I added it to the pan with the tomatoes and zucchini then stirred in all the pesto.  This was a super flavorful, very simple to prepare dish.  Make it right away!

To recap:
1/3 batch homemade pesto (1 cup basil = approx 1/3 cup pesto)
1/2 box whole wheat spaghetti
olive oil
1/2 zucchini
1 can diced tomatoes

There was enough for two adult servings and one leftover for lunch (I already claimed it as mine!). 

1 comment:

  1. Simple and delicious (well, at least I'm sure it was!). Great winter sustenance!