Last week I had one of those nights where I was too lazy to stop at the food store, had no recipes planned, and no one to cook for… but I was hungry, damnit. So, I took a random collection of seemingly unrelated ingredients out of the fridge, and started concocting. This meal was so random, there’s not even an ingredients picture, because I really didn’t know what was going to end up in it. However, random became tasty, and my belly became full. Mmmmmm food.
Makes about 2 servings
- 3 tbsp olive oil (split into 1 tbsp and 2 tbsp)
- ¼ cup chopped onion
- ½ cup broccoli
- ½ of a large zucchini, chopped into thick slices and then cut in half
- 1 small squash, chopped into thick slices and then cut in half
- Whole wheat angel hair pasta
- 1 tsp thyme
- 1 tsp rosemary
- ¼ cup plan greek yogurt
- ¼ cup shredded mozzarella cheese
- ¼ cup parmesan cheese
Well, it started like this. I had chopped onions (about a quarter of an onion) and some broccoli leftover from another meal. I had a little tiny squash and half of a zucchini that were on their last leg. So everybody got chopped.
Then add the rest of the veggies and cook for about 4-5 minutes (I hate when squash gets mushy!). In the mean time, cook angel hair in a pot of salted, boiling water. Angel hair only takes 3-4 minutes to cook.
Add another tablespoon of olive oil to keep the pasta from getting sticky. Now I am a big fan of creamy pasta sauce, but don’t typically keep heavy cream in the fridge… so I opted for greek yogurt instead. It’s a substitute for just about everything else, so why not try it in my pasta?! Well guess what… the texture was perfect, and all the flavor comes from the spices and cheeses anyway, so I’m glad I saved on the calories. However, if the thought of mixing yogurt in your pasta terrifies you, go ahead and use a little more olive oil to obtain the same flavors and a thinner texture.