My favorite summer pasta toppings include chunky vegetables, a good sauce and aromatic herbs and well seasoned al dante pasta. I like to keep the ratio of pasta and vegetables almost equal, so it’s a plate full of different colors, textures and flavors.
It’s almost end of the summer and these beautiful pattypan squash are at their peak season. I just love how they look, bright yellow skin with a small green hat 🙂
It’a a very simple recipe and perfect for weeknight dinner. You can add all your favorite pasta vegetables in this one pot dish.
Spaghetti with Pattypan Squash
Spaghetti topped with marinara sauce and all your favorite vegetables!
- Wash and chopped all vegetables as needed.
- Cook spaghetti as per instructions on its packet.
- In a big pan, heat some Olive oil and add smashed garlic. If you want take them off before adding other vegetables.
- Add other vegetables, and let them cook a bit. Add salt and pepper.
- Keep these vegetables aside. In the same pan add 1 tbsp of Olive oil and add marinara sauce and chopped basil leaves. Also add some italian seasoning if you like.
- Add cooked vegetables into the sauce and mix well.
- Let them cook little more and add cooked spaghetti and toss everything together.
- Serve hot, garnish with basil leaves and grated parmesan cheese.
Tofu and I share a strange relation. Whenever I see it in a store I feel inspired to use it in some recipe interesting recipe and a thought of having protein rich food encourage me to buy a packet but then it sits in my refrigerator until I start reminding myself to use in a recipe and finally it ends up in some Thai Curry with other vegetables.
When my friends came over for coffee (without any prior notice) I had noting to offer except for coffee. It was pouring outside and I was thinking of batata wada but deep frying and again cleaning that mess was too much of work … When I saw tofu in the fridge it reminded me of this super simple recipe I had seen on my favorite show. This was enough reason to try it out.
The original recipe makes dry stir fry with just some seasoning and no vegetables,I changed it to add some basil leaves and more sauce.
Super quick recipe to enjoy the amazing benefits of Soy!
- Drain liquid from Tofu package, cut it into larger pieces and press out excess liquid.
- Cut it into bite sized pieces.
- In a non-stick skillet, heat some oil.
- Add finely chopped garlic and green chilis. (Is you are using Chili sauce skip green chilis). Also add onions.
- Add a pinch of salt and stir fry it for 15-20 seconds on medium heat. Make sure that garlic doesn't burn.
- Add cut tofu and stir fry again for a minute or so.
- Now add soy sauce and tomato chili sauce, sugar and black pepper. Toss it for a minute and allow it to thicken and coat tofu pieces.
- Add basil leaves and if seasoning is fine, take it out.
- Serve it hot.
- Strain out the liquid completely.
- If you have time, pound garlic, green chilis and spring onions together with a pinch of salt and use it as a sauce.
- Deep frying tofu will add extra depth.