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Simple Recipe: Crookneck Squash, Corn, and Tomato Pasta

Posted Sep 07 2010 10:09pm

(Plus a few random thoughts)

 

It always take me awhile to get used to a new routine.  Often for the first few weeks after something changes in my life, I feel tired and a little discombobulated (by the way I spelled that right on my first try…) until I get into the swing of things.  Today was the first week of my dietetic internship and while it was only the orientation, I still felt low energy at the end of the day.

 

Thankfully, I brought my shopping list with me, filled with items to compliment my CSA delivery , so I could go straight to the grocery store to get ingredients for all my meals this week.  That way even when I get home at the end of the day I know exactly what I am making, and all the ingredients are already there, making my life much easier. 

 

Although this did not deter me from standing in front of bean displays spacing out for a good five minutes.

 

Tonight we made a pasta inspired by Mark Bittman .  I wanted to make something with the corn we received in the delivery besides the typical corn on the cob.  While I am a big fan of throwing a bunch of vegetables over whole wheat pasta, I never think of using corn.  Plus we also were delivered some beautiful tomatoes.  And pasta is always a quick, easy dish.

 

Crookneck Squash, Corn, and Tomato Pasta

  • 2 Tbsp olive oil
  • 3 crookneck squash, chopped
  • 3 vine ripened tomatoes, chopped
  • 1 onion chopped
  • 2 cloves garlic, diced
  • 3/4 cup corn (from 2 ears)
  • 1 tablespoon tarragon, chopped
  • 12 oz whole wheat pasta

ingred   ingred2

  1. Cook pasta according to directions.
  2. While the pasta is cooking, heat olive oil in a large non-stick skillet.  Add corn and cook until it begins to brown, stirring occasionally.
  3. Add squash and cook until tender crisp.
  4. Add garlic and onion, cooking until onions are soft and translucent.
  5. Stir in tarragon.  Add in tomatoes and cook for five minutes.
  6. Mix over pasta.  Season with salt and pepper to taste.  I also added a few drizzles of balsamic vinegar just because I love it that much and think it makes everything taste better.

mixed

 

We enjoyed it with a quick salad filled with:

  • Apples, chopped
  • Crumbled feta
  • Cucumber
  • Oak Leaf Lettuce
  • Drizzled with: olive oil, balsamic vinegar, and a bit of pepper.

salad2  

Enjoyed with some sparkling water a la soda stream .

 

together2

Random thought of the night:  This weekend while at a wedding as each table was served we were asked, “Are there any vegetarians?” 

 

I’m not, but I really like vegetables.  So I flagged the girl down and asked, “You have a vegetarian option?”

 

She replied, “Well yes, we have some.  But only enough for the vegetarians.  Are you a vegetarian?”

 

I froze.  What should I say?  “Well no, actually, I eat chicken occasionally, and fish.  Though I don’t cook it all that much.  And frankly, I’d probably be vegetarian except for the fact that I like to order fish when I am out to dinner, and occasionally I really like cooking with ground turkey.  But I don’t eat red meat, does that count?” 

 

For some reason, I couldn’t lie.  So I gulped and stuttered, “N-No”. 

 

So we just stared at each other, and got awkward for a minute until I said, “It’s fine, I’m fine.”  She looked relieved to get away from me.

 

I don’t know why I couldn’t just lie to her to get the vegetarian option.  Maybe it’s because I really respect those who have made the decision and don’t want to take away from that.  But I really think there needs to be a popular word that means "I would way rather eat the vegetarian option even though I haven’t fully given up meat”.  I’ve tried locavore, flexitarian, weekday vegetarian, but none really express it correctly.  Any ideas?

 

Or maybe I just need to get a little better at little white lies.

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