Jamison and Alexis are big fans of pasta, lasagna and spaghetti to be exact, and to be honest while I like both, I get bored with eating the same thing over and over and over and over….Well you get the idea! So sometimes when they are eating one of those two I go out on a limb myself and make some sort of pasta. It’s easy to make a vegetable topping to go with any kind of pasta and it’s so much better than you standard fare!
The fun thing about this dish is that there are no wrong answers. You can add whatever appeals to you, you can switch around the herbs, you can use fresh vegetables, or even frozen, you can use egg noodles, spaghetti, penne, bow ties, etc. Did I mention there are no wrong answers with this? It’s the ultimate mix and match sort of dish!
Another fun thing about this is that you control what goes in to the dish even more than mentioned above. You don’t have to worry about preservatives, or weird chemicals that sometimes are present in prepared sauces. It’s a win, win all around!
What You’ll Need:
1/2 a package of egg noodles, cooked according to package directions and set aside
Extra virgin olive oil
1-2 cups of cherry tomatoes, cut in half
1-2 cups of zucchini
1-2 cups of yellow squash
1 cup of baby Portabella or button mushrooms, sliced
1 onion chopped
2 teaspoons of dried oregano
1 teaspoon of dried thyme
A generous pinch of sea salt
Finely ground black pepper
1/4 a cup of heavy cream or half and half
Cook your egg noodles, drain and set aside:
While your egg noodles are cooking begin preparing your vegetables. I like to cut/chop the vegetables all at the same time and put them in a bowl.
First slice your tomatoes in half:
Next chop your zucchini and squash and add them to the tomatoes:
Then slice your mushrooms and add them to the veggie mixture:
And finally chop your onion and add to the bowl:
Once all the veggies are chopped get ready to add everything to a large pan:
Add a thin layer of olive oil to a large pan over medium heat.
Then add the vegetables, herbs, salt and pepper:
Cook the mixture, stirring often, until tomatoes start to fall apart and vegetables are just tender:
Next add heavy cream or half and half and cook for an additional five minutes:
And then add the noodles and toss to coat and distribute the vegetables:
The vegetables tend to stay on the bottom no matter how much you toss, so when serving make sure to “dig deep” with the spoon to make sure each serving has plenty of veggies.
Serve with a side salad and/or garlic bread. And if you’re really feeling crazy why not top it with a bit of shredded Parmesan cheese? ;oP
Notes: Sometimes I like to use rosemary and thyme. Red onions or shallots are particularly good in this sort of thing, but I was out of both when I made this. Peas are also a good addition. Like I said, mix and match it! That’s what dishes like this are all about!