Per my last post, the past few days have been Stree-vember. But never fear, I have not yet surrendered to frozen meal. Lets be real: I’ll never eat a frozen meal unless it is a Barefoot dish I mass produced myself. I just can’t do TV dinner. Finals are depressing enough without depressing food. However, I have been playing around with how to make quick versions of my favorite dishes. I have a couple in mind I hope you’ll enjoy!
Remember last week when I made Squash Pasta Bake? Well it was really good and last Monday I really wanted some. Issue: I had so much work to do. I could only spare about 30 mins to cook and eat. Solution: I made a quicker dinner with all the same ingredients.
First, I roasted squash, eggplant, onion, and garlic at 425 with salt, pepper, and EVO for 20 mins.
Once the veggies are done roasting combine them in the pasta pot with pasta, a small amount of EVO and cheddar cheese (clearly the best part of the dish). Then I topped with prosciutto. Yes, impending finals brings back my love of prosciutto.
Yum. This is pretty similar to the original dish but was executed in a fraction of the time. Cheese and prosciutto is the ultimate comfort food, right?