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
garlic
1/2 zucchini
1 can diced tomatoes
Delicious!!
There was enough for two adult servings and one leftover for lunch (I already claimed it as mine!).
Simple and delicious (well, at least I'm sure it was!). Great winter sustenance!
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