Simple Friday Night Dinner | Pasta with Zucchini, Squash & Manchego

After a long week, sometimes it’s hard to come home and make dinner, but this simple dish is definitely worth making.

So let’s talk ingredients… As a foodie, we like to keep certain staples on hand at all times in both our pantry and our refrigerator. One of those staples is pasta. While we adore fresh pasta, and mum was recently given a pasta maker attachment for our Kitchen Aid Mixer (thanks to my sister) we plan on making lots of fresh pasta in the future. However, if you’re in a time crunch, having your favorite types of dried pasta on hand is so worth it.

For this particular dish we used this delicious egg pasta from Try the World.

Another foodie staple is EVOO. We like to have both fused EVOO’s and a standard (non flavored) EVOO on hand at all times. You’d be amazed how much quality EVOO will enhance the taste of your food.

This is literally the best EVOO we’ve ever tasted, however Try the World is currently out of it. I have my fingers crossed that they’ll bring it back.

Now for the fresh ingredients for this dish.

Baby Bellas (sliced)
1 Zucchini (sliced)
Manchego (or Parmesan if you prefer)
Fresh Parsley (chopped)

Cook your pasta till al dente, because nobody likes mushy pasta. When you’re pasta is about halfway done, put your sliced veggies either in a pan with 2 tsp of EVOO and toss until softened (about 2-3 minutes) cover and set aside.

Next prepare your garnishes (manchego and parsley). Note: If you’re not ready to give Manchego a try (you’ll really want to, it’s just delicious) then you can shave or grate some parmesan.

Once every things done, plate your dish and enjoy!