Spring Pasta Salad and WIAW

Oh where does the week go? It is hard for me to believe that it is Wednesday already. I have a ton to do still and have a very busy weekend ahead of me but I am happy we are half way through the week. 

Breakfast was a hodge podge of plain Greek yogurt, banana blueberry muffin, fresh strawberries and a bit of granola. It was delicious...almost like dessert.  My photo looks a mess but it really was good. I ate this at 6:30am. Silly birds decided to wake me up at 4:50 this morning.

Lunch was not so hot.  I had a meeting from 12-2pm.  Who does that?  I guess I do because that was completely my own scheduling. That meant an apple at 10am, frozen meal at 11:45pm, a cookie about 1/2 through the meeting (thank goodness for phone conference calls) and a pear at 3pm. 

Lean Cuisine Pumpkin ravioli is pretty darn tasty, comes with chunks of butternut squash, apples, and asparagus.

I brought carrot sticks but the fruit was calling my name way louder than the veggies. I managed to eat the carrots all the same though right along with the pear.

   Dinner was packed full of veggies though.

 

Mr. J had aspirations of a pasta salad...pasta and veggies served warm.  Sounded good to me.

After raiding the fridge we got onions, garlic, green beans, zucchini, summer squash, and those fantastic tomatoes made an appearance again.

Mr. J did the chopping and I threw it all in to one big pan with a bit of olive oil.

Pasta was cooked separately and we used some of the pasta water to coat the veggies.  It was fantastic.  Thank goodness too because we have enough for about four more meals.

Hot Spring Vegetable Pasta

by Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

6022415

Ingredients (serves 4)

• 1lb Penne pasta
• 1/2lb green beans
• 1 zucchini, chopped roughly
• 3 cloves garlic, minced
• 1/2 medium onion, chopped roughly
• 1 summer squash, chopped roughly
• 1 cup cherry heirloom tomatoes, halved
• 2 Tbsp lemon juice
• 1/2C pasta water, reserved from pasta bath

Instructions

Cook pasta as directed on box.

As pasta boils, saute green beans in medium pan with olive oil for about 3 minutes. Add onions, squash, and garlic to pan and cook for about 5 minutes, stirring occasionally. When all of the vegetables begin to soften add tomato halves and lemon juice.

When pasta is done drain water, reserving 1/2 C for vegetable mixture. Add water to pasta mixture and combine with cooked pasta. Toss gently. Season with salt and pepper to taste.

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