I was going to do a baked crispy shrimp recipe as a lighter version of Bonefish Grill’s Bang Bang shrimp. All day I was glancing through recipes any free minute I got. I created a light spicy sauce I was going to make and when I told my husband Chris about my grand plans, instead of the huge fanfare of excitement I thought I would get, he said,
“How about we just do a ‘whatever’ night.” (aka fend for yourself)
Huh!? “What about Bang Bang Shrimp?!”
“Do you mind if I play nine holes?”
(Me all dejected) “No. I guess I’ll just figure something out.”
The something turned out to be this pasta that was so good it shouldn’t even be legal. I used my “from the pantry” skills and busted out some whole wheat pasta, a left over ½ jar of pasta sauce and chopped up the veggies I had on hand. I even treated myself to a glass of red wine while I was cooking. Go me.
**The ingredients are approximate so I won't do a printable recipe. I just threw in what I had on hand so if you have different veggies chop those up instead. I'm not even sure how many servings this would make. Just serve up what you like.
Garden Vegetable Pasta with Goat Cheese
1/4 box whole wheat pasta, I used rotini, cooked to directions
1 zucchini, cubed
1 squash, cubed
1 onion, diced
1 red bell pepper, diced
5 mini Portobello mushrooms
2 tsp minced garlic
1/2 jar pasta sauce
Red wine, to taste (I just poured in a few turns in the pan)
1 pat herbed goat cheese per serving
Chopped parsley, to taste
Salt and Pepper, to taste
1. Spray a large straight sided skillet with cooking spray and heat over medium high heat.
2. Add vegetables and garlic to the pan, season with salt and pepper and cook for about 20 minutes while pasta cooks; stirring both every once and a while. The vegetables will start to get a bit of caramelization.
3. Pour red wine in to deglaze pan; just enough to loosen brown bits on bottom. Lower heat and pour in pasta sauce and stir until just heated through.
4. Top 1 cup of pasta per serving with desired amount of sauce.
5. Crumble 1 pat of goat cheese per serving and top with parsley.