I love this thing of getting to cook more (now that I have a future husband to cook for). It is so much more fun to cook for others rather than to just cook for yourself. He is really good at bearing with this whole “vegetarian for a year” thing, and I am grateful.
I found this recipe on Whole Foods Twitter feed and then tweaked it to make it ours. So good!
1 zucchini – sliced and quartered
2 squash – sliced and quartered
1 red pepper, seeded and thickly chopped (bigger pieces)
3 medium tomatoes, chopped
1 small red onion, chopped
olive oil / salt / pepper
16 oz pasta (whatever shape you like, we used penne)
4 cups spinach leaves
basil leaves chopped to taste
2 cups balsamic vinaigrette
2 small containers feta cheese
3 cans tuna in water (not packed in oil)
Prepare all (but basil and spinach) vegetables and roast about 30 minutes on 425 (with evoo, s, p). Take out and let cool a little. Cook and drain pasta. Drain tuna.
All the veggies to the pasta and then add spinach, basil, tuna, and feta. Add balsamic to the taste.
Serve warm or cold.
Very yummy and healthy!