Friends, the past couple of weeks have been Big Fun, but Big-Time Hectic as well! From a trip home to visit family to watching my Ironman training plan ramp up-up-up, I’ve been enjoying every moment, but I’ve certainly missed y’all. And I’m happy to be back updating these pages!
As training has begun to take more and more of my time, I’ve found myself looking for meals that are both filling (read: carby) and easy to put together on a moment’s notice. Tonight’s linguine certainly fit the bill!
I first enjoyed this recipe nearly 15 years ago, when LeeLee and I went to our friend Erin’s home for dinner and she made us a pasta dish much like tonight’s. (Incidentally, as I was cooking tonight, I asked LeeLee, “Remember how we went to Erin’s apartment after she moved back to town and she made us dinner? Remember this linguine?” He replied, “I remember going to her apartment that night, but I don’t recall the linguine.” HOW CAN HE NOT RECALL THE LINGUINE? But I digress.) The dish was genius in its simplicity: In a pan, sauté olive oil, diced onion, zucchini, a couple of cloves of minced garlic, salt, pepper, and plenty of cherry tomatoes while your pasta cooks in a separate pot. Erin’s version may also have had summer squash – even I admit I am a little foggy on that part – but the beauty of this dish is, the veggies are easy to swap in and out. Over the years, we’ve added mushrooms, asparagus, peas, and kale with no ill effects!
Tonight, I also added a package of Gardein chik’n in order to work in a little extra protein, as well as adding in some fresh basil, oregano, and chives from the garden. Once the linguine was cooked, I tossed it into the pan with the veggies and chik’n, mixed everything around thoroughly, and we were ready to eat!
I topped my pasta with some vegan mozzarella shreds, plus some nutritional yeast because that’s what I do. LeeLee went the more purist route, adding only a little extra salt and pepper. We both mowed down two servings apiece and were just tickled pink that we’ve got plenty left for lunches tomorrow!
I’ll always be thankful to Erin for turning me on to this dinner! It’s certainly served us well over the years.
:)