Wednesday, April 18, 2012

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

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

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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  1. This is one delicious pasta! I can almost taste those beautiful warm vegies :D

    Choc Chip Uru

  2. What a great and healthy recipe for pasta adding all those vegetables!

  3. Oh my, this looks wonderful! :) What a great dish, perfect for summer.

  4. I just love meals like this that are simple but SO good! I could totally go for a bowl right now. It's calling my name!

  5. Your veggie pasta sounds wonderful!!! Both healthy and delicious :)

  6. Ah! If birds woke me up at 4:50am I might not be in the best mood! Your breakfast sounds pretty fantastic if you ask me. :) This pasta looks and sounds fantastic, chock full of veggies & flavor! Yum!
    -Lacy @

  7. You are doing a good job at eating properly in spite of your busy schedule, which does not come easy, so bravo! I am so tired right now even a bowl of cereal would make me happy. However, I will make a decent meal, you have me inspired. Wish I had the ingredients to make your pasta, it looks tasty as well as pretty easy to put together.

  8. What a great pasta dinner. Full of lots of healthy veggies.

    I rely on the frozen meals sometimes too. Have not tried the ravoli one though.

  9. The pasta salads sounds and looks awesome! Thanks for sharing, I can't wait to try it at home!

  10. Really great dish! I love the's very colorful salad!

  11. That hot spring salad is killing me. Looks so good.


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