I was thinking this because during the first couple months of my marriage, I was having a hard time trying to figure out healthy dinner ideas that were simple and quick to make (or make ahead of time). And I thought...
"I can't be the only one on Pinterest for hours at a time looking at recipes"
Anywhozzels, this thought pondered on my mind so much I was motivated enough (and remembered) to document myself making a meal the other night.
I was going to come up with some fancy name for post's when I post recipes but I'm just gonna keep the one I've used before with a twist
Before I go forward. If you like recipes you can cater to your own way of cooking, this is the recipe for you. When it comes to cooking. I don't measure to much. Yes, there are some recipes I follow but if its something I come up with, I kind of just wing it :)
So, if you want a straight forward recipe, sorry. Maybe next time.
Veggie Pasta Bake
First off: You are going to need these ingredients.
Two Zucchini and Two Yellow Squash (the two squash in the picture are from my garden :D )
Tomatoes (i used a handful of grape and 2 romas from my garden)
2-3 Garlic Cloves (not pictured)
Pasta of your choice
Garlic Powder and Italian seasoning (not pictures :p)
Mozzarella and Parmesan Cheese (not pictured)
Pre-Heat your oven to 350 degrees
If you want to be super fancy like myself (and spend more money ;) ),
you can use all organic veggies and products.
However, regular non-organic veggies and products will work just as well :)
Cut up all your veggies and onions like I have them cut above. Basically in 1/2 and 1/4
(except for the little turds I didn't cut on the top...)
Also don't forget to mince the garlic.
Sauté your onions and garlic (my favorite part) in some olive oil. I don't have a large enough sauce pan so I have to use my stir fry skillet lol, but if you have a large sauce pan, use that instead.
While your onions are finishing up. Throw in some tomatoes and spinach to cook down with the onions. Just watch the spinach cause it cooks down fast.
When you think everything is pretty much cooked down. Throw in your veggies. Add some more olive oil to help coat the veggies. Then take your garlic salt and Italian seasoning and add as much as you want. My hubby is a fan of garlic powder so I add a good amount to mine.
Cover with a lid (or in my case a cookie sheet) and let it cook for a little bit. Just keep an eye on it.
I'd say no more than 15minuets. Until the veggies are soft.
While the veggies are cooking. Make your pasta. I've fallen in love with Ancient Harvest Quinoa Gluten Free Pasta's. They are Organic and No-GMO (which is a big deal for me). AND the hubster likes them too so thats a plus since he isn't as effected by gluten as I am and has to put up with my gluten free cooking style.
My biggest advice when cooking with Gluten free pasta is follow the directions on the box. Gluten Free pasta can be a bit temperamental if you cook it took long or not long enough.
After your noodles are done cooking and your veggies are finishing up cooking. Throw the pasta into a casserole dish of your choice with some butter.
I love my CorningWare that I received as a wedding present :D
Spoon your veggie into your casserole and mix with the pasta.
The next part is up to you. If you like cheese, add some. If you don't or don't want to.
You don't have to :D
I like to mix in some parmesan cheese and top it with a little bit of mozzarella.
Place it in your oven. Cook it for about 10-15 minuets. Just keep an eye on it. If the past on top start's looking a little crisp. It's done.
Serve and Eat!
Here is a video I made while making my dish if you want to see how I made it in video form!
My lighting in my kitchen sucks at night so I apologize.
Oh and sometimes my elbow make an appearance in the video. I can't help it. I'm left handed
Song: Pod Along: Carrie Hope Fletcher
*this post is all in my own opinion. I was not given anything in this post to review or promote. It's all 100% my opinion.