Thursday, February 17, 2011

Carby Comfort: Noodles with Shallots and Squash

I originally saw this recipe on an episode of 30 minute Meals with Rachel Ray (before I had the kiddos I would veg in front of Food Network when I returned home from work each day....ahh- the good ole' days;)
Anyhow- it's such a great dish- here I threw in some extra veggies- and roasted chick peas would have been good too-or chicken for you meat eaters out there.

I am a TOTAL carb-girl.  If I'm stressed, tired, hungry- give me the carbs!!! I like them in all forms- particularly the sweet, baked, bread, and pasta variety;)

Start by peeling and slicing 12 shallots (it's a tedious process since they are so tiny)

(I added 2 zucchini and a summer squash)

Then saute the shallots with apx. 2 Tbls olive oil, salt and pepper

Then  slice up a few pieces of bread, butter it generously, salt and pepper it and add a little garlic powder- and put it in the toaster oven

after cooking the shallots down for about- 10 min. on medium heat  add the squash and a little more salt and pepper

the pasta water should be boiling at this point- add some salt and the pasta (I used Trader Joe's whole wheat spaghetti)

When the toast is toasted to a crispy perfection- cut it into chunks and blended it up in the food processor

To make bread crumbs

Here's a great Rachel Ray tip- reserve a cup or so of the pasta water (take it out right before you drain the pasta)- add it to the pot when you toss all of the ingredients together- it helps keep the pasta moist when there's no sauce.

When the pasta is done- and the veggies look like this...

You toss it all together- and dig in!


  1. This sounds and looks amazing. Great photos. Love the Rachael Ray tip. I'll have to remember that one.

    Extreme Personal Measures

  2. Garlicy breadcrumbs AND pasta? Yum.


  3. This looks so delicious. I am hungry all over again.

    Mr. Goodwill Hunting