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!