Pasta Deliciousness

I am convinced that there is nothing better at the end of a long, hard day than a yummy bowl of pasta…yes, sometimes I like to eat my feelings, and only carbs will do!

Today was one of those days where I wondered “why, oh why did I choose to teach middle school?!”  The kids were at their finest today, and I was left flailing my arms and chasing a student down the hallway because he snuck out of class before the bell rang. I digress…

Needless to say, I wanted easy comfort food tonight, so this is what I served up:

Spaghetti with warm Tomato Salad:

(adapted from Everyday with Rachel Ray)

1.5 pints cherry tomatoes, halved (I like the multi-colored variety, adds more color to the bowl)

1/2 red onion, finely chopped

2-3 cloves garlic, finely chopped

1 medium or 2 small zucchini, sliced

generous handfuls of both chopped parsley and basil

6 T olive oil

1/2 to 2/3 box of spaghetti

salt & pepper

1 cup freshly grated pecorino-romano or parmesan cheese


Preheat the oven to 325.  Put some tin foil on a baking sheet and place the tomatoes cut side up.  Roast for about 20 minutes or until the tomatoes are slumped.  While warm, toss them with the parsley and basil, dress with 2 tablespoons of oil and season with salt.

Meanwhile, bring a pot of salted water to a boil and cook the spaghetti al dente, reserving around 1/2 cup of the pasta cooking water.

While the pasta is cooking, heat a skillet over medium/high heat with 4 tablespoons of olive oil.  Toss in the onions and saute for around 3 minutes, then add the garlic and zucchini.  Saute until pasta is done, then toss in with the tomatoes.

Add the pasta and the reserved pasta water to the skillet and add 3/4 cup of the cheese.  Toss to form a saucy coating.  Put the pasta into bowls and top with the veggie mixture and some more cheese.

It’s super easy, yummy, and only takes 30 minutes.  It’s the perfect amount for 2 people with enough for leftovers for lunch the next day.  Or if you are really eating your feelings, you could make the whole box, serve yourself a bigger portion and eat it again for lunch tomorrow…no judgement here.

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One Comment

  1. Tracey
    Posted February 10, 2011 at 3:25 pm | Permalink

    Request for a 30 year old mustard chicken recipe please!

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