Roasted Summer Squash Pasta

This is another simple summer time recipe.  Summer squash is all over the farmers' markets and I love to roast my veggies.  I used my toaster oven to roast the squash.  This roasted summer squash pasta dish is great served warm, at room temperature, or cold.  I love how the mozzarella melts when you eat it warm though.  The basil gives a great fresh taste.  I've already had this dish for dinner last night and the leftovers for lunch today.  Enjoy!  

P.S.  I have a sick doggie (Ellie) this week so I probably won't have as much time to cook.  Poor Ellie is on medicine and a special food diet for a few days.  Also I have some upcoming trips so I'll be out of town for fun and for work soon!  Happy Summer!

 

Roasted Summer Squash Pasta

Printable Recipe

Ingredients

½ pound rotini pasta (about half a box)

1 yellow squash (straight or crookneck)

4 slices fresh mozzarella cheese, cut into strips

2 tablespoons olive oil

salt and pepper

basil leaves, chopped (optional)

 

Directions

Preheat oven to 400 degrees F.

Cook pasta according to package directions.  Drain well.

Slice squash into thin half circles.   

Line a baking sheet with foil.   Place squash on baking sheet.  Drizzle with olive oil and season with salt and pepper.  Toss to coat evenly.

Roast squash for about 20 to 25 minutes.  Turn squash slices halfway through roasting.

 

In a large bowl, add squash to pasta.   Stir in sliced mozzarella.   Top with fresh basil leaves.  Season with additional salt and pepper if desired.   

 

Serve warm or cold.

Roasted Vegetables Pasta Salad

What to do with leftover roasted vegetables?  I thought it would make a great pasta salad especially with the warm weather lately.  This is a simple recipe and was easy to throw together for lunch this weekend.  I love that it is a light dish despite it being a pasta dish.  If you have leftover vegetables at home, just mix it with pasta and you have a great meal.  I tried it warm after making this and it was delicious.  I also had it again the next day cold and it was just as great.  Enjoy!

Roasted Vegetables Pasta Salad

Printable Recipe

Ingredients

½ pound pasta (I used rotini pasta.)

1 cup roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

½ pound fresh mozzarella cheese, diced (2 boccocini mozzarella balls)

1 tablespoon balsamic vinegar

1 and ½ tablespoons olive oil, extra virgin

salt and pepper

Directions

Cook pasta according to package directions.  Drain well. 

 

In a bowl, add pasta, roasted vegetables, cheese, balsamic vinegar and olive oil.

Add salt and pepper to taste.

Serve warm or cold. 

Chili Rotini

Where did spring go???  It was in the high 70s last week here in DC and today its in the low 60s!  So I wanted something to warm me up tonight.  Chili is the answer!  Chili can be easily made on a weeknight and is such a flexible meal to make.  You can add almost whatever you want to chili.  You could make it more spicy depending on your taste.  I have even made chili in a slow cooker.  I love how versatile chili is and I wanted to share with you this basic chili recipe.  You also can serve this chili alone, without the pasta.

 

Ingredients

½  pound dry pasta (I used whole wheat rotini.)

½ to ¾ pound lean ground beef (You may use ground turkey instead.)

28 ounces  can crushed tomatoes

10 ounces can diced tomatoes & green chilies

15.5 ounces can black beans

15.25 ounces can whole kernel sweet corn

1 small onion

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon cumin

1 tablespoon and 1 teaspoon chili powder

1 or 2 tablespoons olive oil

Optional Toppings

1 avocado, diced

shredded cheese (I used a Mexican blend of cheddar, montery jack, colby and mozzarella cheeses.)

sour cream

corn chips

scallions, chopped

cilantro, chopped

black olives, sliced

Directions

For the pasta:

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, about 9 minutes. Drain pasta.

For the chili:

Dice the onion into bite sized pieces.  Heat 1 tablespoon olive oil in a large skillet/pan/pot on medium high heat.  Add diced onion and sauté until soft.  Next, add ground beef with salt, black pepper, cumin and 1 teaspoon chili powder.   Stir onions and beef while cooking until no longer pink. 

Add diced tomatoes & green chilies.  Add crushed tomatoes.  Drain corn and black beans and add to chili.   Stir in 1 tablespoon chili powder. 

Reduce heat to medium-low heat and simmer for 30 minutes.

You can add the cooked pasta into the chili and stir to mix or you can just serve the pasta topped with chili.  Top with cheese and/or any topping(s) you would like.

Serves 4-6.  Enjoy!