As you all know, I like mixing all different ingredients together to see what kind of concoction that I can come up with. The other night, I decided to make gemelli pasta with sauteed zucchini. It was quick and tasty. When the kids and I lived in our last place, I got the idea of using the potato peeler to peel my zucchini in strips, and then saute them. On one particular night, I made zucchini strips, tried out a couple of strips, and then went upstairs to do something. By the time I got back, all of the strips were gone. My daughter said, “Oh, those were good”. She had just told me that she didn’t want any.
One thing about pasta is that it is inexpensive, and you have the option to do a lot of different things with it:
- eat it hot or cold
- use salad dressing, butter, pesto, or pasta sauce as a topping
- dump meat or vegan alternative to add protein
- add vegetables to make it more colorful and exciting
- season with pepper and olive oil to add more flavor
Here is the recipe:
Activity: Making Gemelli Pasta with Zucchini
Total Prepping and Cooking Time: 45 minutes
- two teaspoons of onion powder
- two teaspoons of italian seasoning
- two teaspoons of garlic powder
- two teaspoons of cumin
- 1/2 cup of olive oil
- 1 box gemelli pasta
- 2 zucchinis
- 1 jar of pasta sauce
- Add pasta to boiling water.
- Add olive oil to water so that the pasta won’t stick.
- While the pasta is boiling, cut the zucchini into strips using a potato peeler.
- Saute the zucchini, and rinse the pasta off using a colander.
- Dump the zucchini, and all the rest of the ingredients into the pot and serve.
- Makes 10 to 12 servings.
Remain in me, as I also remain in you. No branch can bear fruit by itself; it must remain in the vine. Neither can you bear fruit unless you remain in me. John 15:4
I guess if you haven’t realized it by now, I love pasta. The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style). You can’t beat buying four cans of this duo for only $3.20. The quinoa helps to fulfill the protein requirement, which is a bonus.
I am not able to tolerate really spicy foods. However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming. This meal was ready in no time. Since I decided to use two pounds of spaghetti, I had to use a large stock pot. Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post. Have a blessed weekend!
Activity: Making Spinach, Spaghetti, & Quinoa Twist
Total Prepping and Cooking Time: 40 minutes
- 2 pounds of whole grain spaghetti
- 2 cans of cut leaf spinach
- 2 cans of fire roasted with garlic salsa style diced tomatoes
- 1 tablespoon of garlic powder
- 1 tablespoon of marjoram, italian seasoning, or basil
- 2 tablespoons of olive oil
- 2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
- 1 tablespoon of parsley
- 1 cup of red quinoa
- Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
- While this is going, bring one cup of red quinoa to a boil.
- Boil the quinoa for twenty minutes.
- Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
- Drain the pasta with a colander or top of the pot.
- Add the pasta sauce, vegetables, quinoa, and seasonings.
- Makes 15 servings.
I will fear no evil,
for you are with me;
your rod and your staff,
they comfort me.
Psalms 23: 4, NIV