Summer No Recipe Pasta Delight - Supper With Michelle

 

Doesn’t my Summer “No Recipe” Pasta Delight dish just siiiiing summer?!? 🙂 It’s a little creamy, saucy, veggie-y, summery, all that! This dish was inspired by a fellow “instagramer”, Zeynep. She had shared a dish not too long ago that involved zucchini and eggplant with a homemade garlic tomato sauce and yogurt. Zeynep was originally inspired by a Turkish dish called “mixed fried vegetables”. Well, it was just so beautiful that I felt inspired to make this.

For this dish I wanted to use some of my favorite summer veggies, that can be either roasted or grilled. I made a simple marinara sauce with some of the tomatoes that I had grown and I knew that I wanted to pair that with a lighter pasta like orzo. You can certainly use a little bit of your favorite marinara sauce, if you don’t feel like making a marinara sauce from scratch. Now I don’t typically do this, but for this dish I’m calling it a “no recipe” dish because it’s fairly simple to make. So I’ll just share the basic ingredients that I used along with the process below.

 

If you like my Summer “No Recipe” Pasta Delight dish, you may also want to try Lemon and Spinach Orzo Soup.

 

Summer No Recipe Pasta Delight - Supper With Michelle

Summer No Recipe Pasta Delight - Supper With Michelle

Get the Recipe: Summer "No Recipe" Pasta Delight

Yield: 2 people
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Doesn't my Summer "No Recipe" Pasta Delight dish just siiiiing summer?!? 🙂 It's a little creamy, saucy, veggie-y, summery, all that!
5 from 9 reviews
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Ingredients

  • 1 cup orzo pasta, cooked according to the instructions on package and drained
  • 1 to 2 medium zucchini, sliced
  • 1 to 2 medium yellow squash, sliced
  • 1 cup corn, I use one ear of corn that has been boiled or grilled
  • 5.3 ounces plain non-fat Greek yogurt, or plain vegan yogurt – unsweetened
  • 2 cups marinara sauce, homemade or store-bought
  • salt and pepper , to taste

optional toppings

  • a few sprigs fresh dill, roughly chopped

Instructions

  • Plate a bed of cooked orzo pasta. Top that with some roasted, pan-seared, or grilled zucchini and yellow squash. If roasting, feel free to season that with a little drizzle olive oil, a sprinkle of dried herbs, salt, pepper, red chili flakes, and some paprika. 450 degrees for about 15 to 20 minutes (less, if you want a little bite).
  • Throw on some cooked corn cut right off the cob that you either boiled or grilled. Of course, you can use canned or frozen corn, if you prefer.
  • For this step you can use either use homemade or store-bought marinara sauce. I typically grow cherry tomatoes in the summer. So, I used those here. For my marinara sauce, I simmered (for about 30 minutes) some of my home grown cherry tomatoes, a little fresh oregano and basil, a clove of garlic (minced), and a couple tablespoons of finely chopped up onion together until they broke down and became “saucy”. Once your sauce is warmed, ladle some onto your dish.
  • Lastly, add a dollop of Greek yogurt onto your dish and sprinkle on some fresh dill, if using.

Notes

Please note that some of the nutritional information will differ depending on if you're making a homemade sauce or using a store-bought sauce. 
Calories: 489kcal, Carbohydrates: 94g, Protein: 25g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 4mg, Sodium: 542mg, Potassium: 1681mg, Fiber: 10g, Sugar: 21g, Vitamin A: 1658IU, Vitamin C: 56mg, Calcium: 166mg, Iron: 4mg

 

Summer No Recipe Pasta Delight - Supper With Michelle