Healthy Squash & Zucchini Parmesan Pasta

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I’m always on the hunt for easy, healthy meals to make for dinner. I’ve said it before but until the past year, my dinners usually consisted of frozen Amy’s organic dinners, microwave veggie burgers, bowls of instant soup and anything else that could be made or heated up in less than ten minutes. Seriously. 

Things are a bit different now. There’s cooking — real, actual cooking — nearly every night. I enjoy the satisfaction of creating a meal and including staples like healthy meat and veggies. Yet, I still have a hard time picking stuff out. I’m not a big fan of repeats too close together either.

Anyway, all this to say I have something new and easy for ya! It’s good, flavorful, filling & you can walk about feeling satisfied.

Squash & Zucchini Parmesan Pasta 
Ingredients: 
  • Half package of 100% whole wheat pasta
  • One Zucchini, sliced
  • One Squash, sliced
  • 1/2 package of frozen broccoli or fresh brocooli
  • 1/2 White onion, diced
  • 1/2 can of your choice of tomato sauce (I used basil/garlic)
  • 1/2 teaspoon sea salt & 1/2 teaspoon garlic powder
  • 1 Tablespoon of shredded parmesan cheese
Directions: 
1. Thaw out broccoli, then slice & dice your veggies
2. 1 tablespoon of EVOO in a large skillet, add your veggies & spices, cook on medium heat until they are soft and cooked through. 
3. In the meantime, cook the pasta in a separate pot of boiling water. 
4. Add the tomato sauce to veggies pan and continue heating on low for 2 minutes.
5. Combine veggie mix with pasta and top with parmesan cheese! (Makes two large servings)

SIDE DISH: Pumpkin Soup
I made this pumpkin soup on a whim and with my own made up recipe. Scary! It wasn’t bad, though, if you are looking for a quick recipe. Can’t say it wasn’t heavy on the butter and sugar though! :)
Ingredients:
  •  1 can pumpkin pie filling (just trust me!)
  • 1/2 cup brown sugar
  • 1/2 stick of butter
  • 1/2 teaspoon salt
  • 1/2 cup soup broth
  • 1/4 cup whole milk
  • 1/4 cup sugar
  • 1/2 teaspoon nutmeg
Directions: Basically, start by warming up the pumpkin pie filling on the stovetop in a large pan, and slowly add each ingredient, stirring constantly until it’s thickened and piping hot. I would taste to test out the flavors for your personal liking. That’s how I came up with this recipe. 
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