Mediterranean Pasta

It was a busy day for me today! I had cleaning, laundry and dishes to catch up on, not to mention watching my ever active baby trying new tastes (furniture, the cat, his blankie, etc) every chance he gets. Needless to say, I didn’t have time for a huge meal, but this dish was simple and fairly quick – and the best part: my husband says I’m the best at making zucchini taste great (he usually doesn’t like it). Try this recipe for yourself and let me know if he is right or not 😄.

Ingredients:

Few tablespoons light olive oil

1/2 med onion, cut lengthwise and sliced into 1/4″ wedges

2 cloves finely diced garlic

1 med zucchini, chopped

1 chopped roma tomato or 1/3 can diced tomatoes

Onion powder

Salt

Heat oil in skillet or frying pan on med heat (just a tad higher). Sauté onions and garlic for 1-2 minutes, then add zucchini. Sauté for 6-8 minutes or until tender. Add tomatoes and seasonings and sauté 2 more minutes. Serve over seasoned spaghetti noodles (I like to stir olive oil, salt, garlic powder and parmesan into it). Top with crubled feta cheese. Enjoy!

Serves 2

Tip: This recipe goes great with a light salad

Veggie Lover’s Patties

Ok, so I admit it: I am partly a “dump cook.” That is, I enjoy following recipes, but who doesn’t like improvising – and if the occasion calls for it, just putting ingredients together until it feels right?

With that said, I will do my best to give directions for this recipe. 🙄

Directions:

In large saucepan boil 3-4 cups of water, 1 med chopped carrot, 3 chopped celery sticks and 1/4 onion, and seasonings (onion powder, garlic powder, salt) for 30 minutes or until vegetables are tender. (You can adjust the seasonings to your taste – it should be a little salty.

Turn off heat and stir in quick oats until thickened (similar to the texture of thick breakfast oatmeal). Remove from heat and let set for 5 minutes until stiff.

Preheat oven to 425°F. On a well greased pan/cookie sheet place heaping spoonful (approximately 3-4 tbsp) of mixture. Mash into shape (I like mine nicely rounded) about 1/4″ thick. Bake for 30 minutes on bottom rack, flip and bake 10-15 minutes more.

I served the patties on buns with feta cheese, tomato and mayo, but they also work great with gravy or however you prefer.

Enjoy!

Makes 6-9 patties