Last week I was prepared to make stuffed tomatoes. I'm pretty sure they were going to be yummy. And then my tomatoes went south on me. So no stuffed tomatoes. But what happened before that was yummy veggies and pasta and a great leftover. I picked up some tomatoes to stuff right before my mom had called to tell me she picked up a whole basket of homegrown tomatoes at a local veggie stand and she had to many. Great! What am I going to do with all these tomatoes? And here's what happened:
What you'll need:
1/2 cp chopped onion
1 cp chopped zucchini squash-sliced into circles and then roughly chopped into 4's
1 cp chopped yellow squash-same as the zucchini
1 cp chopped green bell pepper
4 medium sized tomatoes diced, it's okay if the seeds and inside squish out
1 1/2tsp chopped fresh basil
2 cloves garlic, minced
3 tablespoons olive oil
salt+pepper
Cooked spaghetti
What to do:
1. Add olive oil to medium heat pan. Saute onions in oil until slightly soft. Add green pepper to onion and cook until soft as well.
2. Add zucchini and yellow squash to pan. Sprinkle in just a touch of salt and pepper for seasoning. Cover pan for 2-3 minutes.
3. Add diced tomatoes, basil and garlic. Stir slowly and make sure everything heats evenly. Cover and continue to cook on low 10 minutes.
4. Spoon veggies over cooked spaghetti.
Enjoy with a garlic bread and a nice red wine. Yum! As long as you went light on the salt this meal is really quite good for you. Yes, I will be making those stuffed tomatoes soon...I promise!
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