Can vegetables taste like pizza? Absolutely! Tell your kids (or husbands) it’s “pizza pasta” and their plates will be clean in no time, vegetables and all!
Are you a member of the “eat your vegetables” club?
I am. This phrase is the second most common at our dinner table.
(In case you’re wondering, “finish your dinner” ranks #1, but we’re usually still talking about the veggies.)
Getting kids to eat their vegetables sometimes seems like a never-ending battle, but I firmly believe it’s a battle worth fighting.
Have you ever heard of anyone getting sick from eating too many vegetables?
My point exactly.
I want my kids to grow up liking vegetables, but I know I can’t control what they like and don’t like. However, I can control what food is on their plate and in turn, what food goes into their bodies.
I’m sharing a recipe today that has four different vegetables – three of which some adults may even turn up their noses to – and it tastes like pizza.
Yes, you read correctly – the combination of these veggies kinda tastes like pizza!
It’s super easy – no advanced cooking skills required. It’s ready super fast – 20 minutes or less from start to table. It’s frugal – the vegetables can easily be tailored to whatever is in season. A bonus for those who have their own garden!
Tell your kids (or husbands) it’s “pizza pasta” and their plates will be clean in no time, vegetables and all!
Summer Squash Pizza Pasta
12 ounces pasta
3 garlic cloves, minced
2 Tbsp olive oil, plus more for drizzling
1 zucchini, quartered lengthwise and then cut into 1/2″ pieces
1 yellow squash, quartered lengthwise and then cut into 1/2″ pieces
1 eggplant, cut into rounds and then cut into 1/2″ pieces
1 can diced tomatoes
1/2 tsp salt
1/4 tsp pepper
1 Tbsp Italian seasoning
6 ounces Italian cheese blend
Cook pasta according to the directions on the box. While the pasta is cooking, warm garlic and olive oil in a large sautee pan for 1-2 minutes, or until garlic starts to turn light brown. Add in the zucchini, squash and eggplant, stirring well to coat with oil and garlic. Cover with a lid and cook for 4 minutes. Uncover, stir well, and cover again; cook for another 4 minutes, or until the vegetables are tender. Add tomatoes, salt, pepper an Italian seasoning and cook uncovered for about 3 minutes. Drain pasta and add to the vegetables; combine well. Sprinkle cheese on top just before serving.
Make it healthier: Use whole wheat pasta and fresh cheeses. I cut up 4 ounces of fresh mozzarella (left over from pizza night) and shaved Parmesan on top – delicious!