Thursday, July 31, 2008

Veggie Pasta

By now, you all know about my love of all things carbs, especially pasta. So when I find a pasta dish that comes with less guilt, I am SO there.

I found this Veggie Pasta dish on the Pioneer Woman's blog and it was so delicious. I changed things up a bit; visit her blog for the original (and for some humor!).

1 pound pasta
5ish tablespoons of olive oil
2 large zucchini, diced
1 onion, diced
2-3 cloves of garlic, diced
1 pint grape tomatoes, halved
2/3 cup chicken broth (or white wine)
1 tablespoon flour
3/4 cup milk
Cheese/herbs for garnish and seasoning

Bring a large pot of water to a boil and cook pasta according to package directions. Reserve at least a cup of the starchy water.

Heat a couple of tablespoons of EVOO in a large skillet over medium to medium-high heat. Add the zucchini (in two batches, if necessary), but don't stir right away; let it brown. Add a pinch or so of salt and then stir to let it all brown. Remove from skillet.

To the same skillet, add a little more EVOO and add the onions and garlic. Saute for a minute and then add the tomatoes. Stir to combine.

Add half of the broth and deglaze the pan.

Combine the rest of the broth and the flour to a small bowl and combine thoroughly. Add it to the pan.

Pour in the milk and stir to combine. Add the reserved pasta water.

Return the zucchini to the skillet and combine all ingredients; add the cooked pasta as well.

Season with salt and pepper; add whatever cheeses and/or herbs for garnish.


  1. oh man does that look good! Thanks for sharing!

  2. This is such a great recipe especially for summer... it makes it easy to take advantage of all the summer produce in season!


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