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Spinach Pesto with Spaghetti & Butternut Squash Noodles

The Spinach Pesto was a big hit in my house. The added butternut squash noodles was a hidden benefit. You could not even tell they were in there. My husband did not even know the main ingredient in the pesto was spinach. There were all kinds of hidden treasures in this dish. The best thing is that it was delicious, oh and under 30 minutes to make.

  • 12 oz gluten-free spaghetti (I like jovial)
  • 12 oz Butternut Squash Noodles (I used Green Giant frozen noodles)
  • 1 recipe Spinach Pesto
  • 1/2 c pasta water

In a large dutch oven cook the spaghetti according to the package instructions over medium heat.  Drain (reserve 1/2 c of cooking liquid), rinse and set aside.

In a medium skillet cook the butternut squash noodles over medium heat until the noodles are heated through and there is no liquid.

Return spaghetti noodles to the dutch oven. Add the butternut squash noodles, pesto and water. Stir the ingredients together until they are completely combined.

Optional: You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro recipe.

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One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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Serve. Eat. Enjoy.

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Spaghetti Squash Pomodoro

It is time to get back to work. We had a wonderful time with family over Christmas Eve and Christmas Day. However, it is time to get back in the kitchen and create some new meals.

I’ll be honest I do not repeat meals very often, except if there are leftovers. I like creating new dishes with varying flavor profiles. I guess it is because I do not want to get bored serving the same things over and over again. Some people like having a set routine, knowing what they are going to make and when. This works for me sometimes, but most of the time I like to let inspiration have its way.

I have been thinking of making this dish – Spaghetti Squash Pomodoro for a few weeks. I finally have been able to do this such thing. It is a fairly simple recipe that does not require a lot of ingredients. Most of the time is hands off.

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  • 1 spaghetti squash, uncooked, halved, seeded
  • 1/2 c GF bread crumbs
  • 2 tsp oregano, divided, 1 tsp/1 tsp
  • vegetable broth, as needed to sauté
  • 1/2 c onion, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1/2 c sun-dried tomatoes, julienned
  • 1 tbsp garlic, minced
  • 1 lemon zested, and use 1/2 the lemon for juice
  • 1/4 c parsley, chopped
  • 6 tbsp nutritional yeast divided 3 tbsp/3 tbsp

Preheat oven to 350 degrees. Arrange squash halves cut side down on a parchment/silicon mat lined baking sheet. sprinkle 1 tsp oregano onto the squash halves. Roast squash for a about 35-40 minutes, until strands of the squash separate when scraped with a fork. Scrape all the squash into strands.

While the squash is roasting, place bread crumbs in a large skillet and cook over medium heat, stirring often, until toasted, about 5 minutes. Remove bread crumbs form skill and stir in 3 tbsp of nutritional yeast, 1 tsp of oregano and lemon zest together. Set breadcrumb mixture aside.

Sauté onion in the same skillet over medium heat. Cook onions until golden, Add squash tomatoes, garlic and oregano. Cook until tomatoes are heated through. Add juice of half a lemon. Add remaining nutritional yeast and stir. Top with breadcrumb mixture.

Serve. Eat. Enjoy.

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