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!
1/3 batch homemade pesto (1 cup basil = approx 1/3 cup pesto)
1/2 box whole wheat spaghetti
1 can diced tomatoes
There was enough for two adult servings and one leftover for lunch (I already claimed it as mine!).