Friday, October 16, 2015

Quick Veggie Pasta!

with Missy Tippens

If you've learned anything from hanging around the blog, you know that I'm all about simple and quick recipes. I also tend to throw together items I have available and create my own recipes. I'd have to say that pasta is my go-to meal!

Last week, I had two small zucchinis that needed to be used, so I decided to make…you guessed it. Pasta. :)

I washed and sliced the squash. (Didn't think to take a photo.)

Then I pulled out jarred pasta sauce. We had recently tried the store brand (Ingles Markets) and REALLY liked this Garden Combo variety. It had small chunks of zucchini in it, which is what gave me the idea for this sauce when I saw those two lone squash needing to be used.

I decided that kalamata olives would add a nice contrast to the sweet, tomatoey sauce.

Cook your sliced/chopped zucchini in a little olive oil and garlic.

Then add in the olives until heated through.

Pour in your pasta sauce and heat until bubbly.
Pour over spaghetti noodles or any other pasta. Top with parmesan! (The photo is blurry because it was steaming.) :)

Enjoy a fresh, quick, healthy dinner--Missy style. :)



  1. Missy, this actually looks amazingly delicious! And how stinkin' quick and easy????

    I love fresh veggies and sauce. There's something amazingly good about the combo! We're doing our last eggplant picking today. We're expecting heavy frost this weekend, so we're getting what we can tucked into the garage and the fridges and onto the stand to sell.

    The season is winding down!

    1. Why have I never thought of adding fresh veggies to my pasta sauce? What kind of vegetarian am I? This looks absolutely yummy. Thanks for the idea.

    2. Ruthy, I wish I could get my hands on those eggplant! Man, I could eat so well if I lived near you. :)

    3. LOL, Kav! I guess we all get stuck in our ruts. :)

  2. I'm joining the "I never thought of adding veggies" club! I'm filing this idea for the next time I fix anything with pasta sauce. And a great way to use up the veggies that are getting close to the end of their fridge life span.

    And Ruthy - send some eggplant this way!

    1. Jan, I've always used tomatoes and even spinach and eggplant in my pasta sauce. But I think this is the first time I've used zucchini. It was good!

  3. Missy, this looks SOOOOOO delicious. I love olives in pasta sauce (or on pizza).

    I'm with you (as you know) on the throw whatever's in the fridge into pasta.

    1. Mary, I just made pizza the other night and added sliced green olives. YUM.