Tonight my leftovers from last weekend’s cooking spree were depleted, and I wanted a home-cooked meal. My easiest go-to recipe is some type of pasta sauce over spaghetti or rice. But I cannot eat spaghetti without some major veggie addition, and sadly, the items below were all I had on hand. I threw together the recipe below and it turned out pretty tasty. If I had some at the time, I would have added mushrooms and bell peppers. I contemplated parsnips, but that combination might be a little too risque! Happy Meatless Friday!
1 small onion, chopped
2-3 garlic cloves, chopped finely
2 yellow squashes
1/2 to 1 cup artichoke hearts
handful of black olives, sliced
salt and pepper to taste
grated parmesan cheese to taste
pasta of choice, cooked and drained
Saute onion in olive oil for about 5 minutes, toss in garlic and squash. My photography skills leave much to be desired here, but at least my cooking skills didn’t fail me! That’s the yellow squash, onions and garlic cooking.
Add in artichoke hearts, olives and saute 5 more minutes. Then pour in your sauce. Add salt and freshly ground pepper to taste. Pour over pasta and serve. Top with cheese if desired. Enjoy!