zucchini/yellow summer squash (i would use a cup of each cuz i love 'em both!) cut in thin 1 inch strips (or julienned)
6 med. clove
(15 oz) diced tomatoes with juice
plus 1/4 cup vegetable broth
fresh basil, chopped
fresh sage, minced
fresh parsley, minced
fresh oregano, minced
salt & pepper, to taste
whole wheat linguini (i'll just use whatever pasta i have until i decide if i like the recipe!)
chevre goat cheese (optional)
How To Make
Cook the pasta according to package instructions.
While pasta is cooking,chop onion and garlic. Let them sit for 5 minutes before cooking. (It is suppose to bring out "healthier properties." IDK what that means, but the original recipe says that.)
Chop rest of vegies.
Heat 1 Tbsp. of vegetable broth in a skillet. Over medium heat, saute onion in the broth, stirring frequently for 3 minutes. Add the vegies in the order given above, waiting about 1 minute between each new ingedient.
Add tomatoes and broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
Drain the pasta when it is done. Toss pasta with vegetable mixture and top with goat cheese if desired.
Note exactly sure what the extra vegie broth is for, unless it is the extra liquid in step 5.
For myself, I would eat this as it. If serving to family or friends, I would maybe toss some chicken pieces into the pasta water and boil with the pasta, or something...
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