Lets face it. We're all way to busy to think about a gourmet meal for dinner.

Work, boyfriends, husbands, kids, blogs, weird fetishes - they all get put 1st.

I make this pasta a lot, probably way to often, and my guy is probably sick of it but thats ok.

Its really quick, and I mean REALLY quick. Hang something shiny in front of your

guy for 10 minutes and this dish will be ready!

Only fill it up with enough water to cover your pasta. This will cut boiling time a lot! 5-7 minutes.

Cook the pasta to your liking. You can use any pasta you have

in the pantry. It ultimately works with anything.

Strain it out and put it on a pretty plate.

Now I swear I took pictures, but my camera says I didn't. Heat up a skillet with some olive oil

and butter. How much you use will depend on how naughty you are. I wasn't feeling that naughty

so I didn't use much. Just a drizzle of oil and a scoop of butter. OK maybe a big scoop.

Once butter is completely melted, remove from heat and pour it onto your pasta.

Sprinkle on your salt, pepper, and some parsley.

Add some crushed red pepper for a little kick and extra flavor.

Now just stare at the pasta. 

H Y P N O T I Z I N G

Try it out!

Farfalle, more commonly known as Bow-Tie pasta, has always been a favorite of mine.

Even way back when I was putting them in my dollies hair and getting yelled at by Grandma for

using all the pasta. I was such a rebel.

These little babies are also often used in Pasta Salads. The kind you find at picnics but don't touch

because "Who knows where its been?" So I figured these would be the perfect choice to throw into

my "Summer Pasta with Vegetables Salad." Please know that this isn't 

your traditional pasta salad. Its not served cold, and there is no creamy type of fancy cheese in it. 

Its actually just pasta, with a ton of veggies and some light marinara sauce to give it some life. 

When I think of the word "salad", I immediately think of the word"tossed". Which is exactly

what this is. Just a whole bunch of stuff, tossed together.

This dish also involves an inappropriate amount of peppers. I love peppers. So much. I like to eat 

them everyday. I once read something that they help you lose weight. Its probably a lie. 

I still love them. Everyday.

I actually always cook this with a garlic and oil sauce rather then marinara, but I was short 

on olive oil and didn't have enough for the whole thing. Shameful. I know. But it 

tasted just as good with sauce, so by all means, do whatever you feel is best!

Start off by putting a pot of water on a medium - high flame. 

While you wait for the water to boil, start to chop up your vegetables. 

This picture makes me smile. I love colorful vegetables near each other.

Of course, you can use whatever vegetables you'd like. Throw in some asparagus, scallions, snow peas, anything that makes you make a funny face when you bite into it. I just used what I had on hand.

If you noticed, there is no broccoli shown here. I actually have some frozen broccoli that I use, and only requires some defrosting in the microwave before I need to use it. If you have a similar situation going on, I'll let you know when the time is to get it in there.

After everything is chopped, minced, and cut into tiny pieces, heat a large pan of olive oil on medium heat. I used a wok. You don't have to. This just gave me the excuse to pull out the wok.

By now your water should be boiled, and its time to put on the pasta!

While your oil is heating, put on a pot on some marinara sauce. I really suggest making a whole bunch, and freezing the extra for times like these. It feels so good to just pull it out and have it ready. All it takes is heating up in a pan. Its lovely. Mix it around with a spoon while your pasta cooks.

Season your vegetables with some salt and pepper and dump them into your pan. 

Now is the time to get your frozen broccoli in the microwave. You can, however, dump it right into the pan with all the other veggies. By doing this though, it will leave the others with a cold frost that will take some extra time to cook out.

Mix it all up making sure the olive oil coats the veggies.

This is making me so hungry just looking at it.

Now for some kicks, add a little bit of red wine to the mix. This is completely optional. I may or may not have had a couple of glasses of it before I decided this was a good idea.

Heres the one I used. Luna Di Luna Merlot/Cabernet mix. So.Good.

Toss in your defrosted broccoli and mix it into the others.

Let that cook and simmer for a few minutes.

When your pasta reaches Al dente, drain it, put it back in the pot, and pour some marinara sauce on.

Turn off your veggies, and pour some into the pasta. Mix it all up making sure you extract them evenly. 

P.S- A smoking pot is a food bloggers worst nightmare. I apologize for all the foggy pictures.

Throw on some extra salt and pepper and get ready to serve.

How many times can I say yum in this post?

Yum.

Pour a glass of wine and dig in!!

       Introducing: The Spaghetti Squash.

Not quite spaghetti, but not quite traditional squash. Trippy right? 

For a long time, I walked cluelessly passed the Spaghetti Squash in the supermarket. I didn't really

understand its purpose on this earth, and just couldn't grasp the concept. You mustn't be fooled 

into thinking that this will taste like spaghetti, like I was. My first experience with "the squash" 

wasn't a good one since I jumped in with odd Italian girl expectations. Pasta that lives in a squash?

 Its like magic. Unfortunately, or fortunately depending on how you look at it, it still is just squash. 

And thats what it will taste like.

Plus, it'll probably be one of the easiest dishes you'll ever concoct. 

In the meantime, cut up half of a green pepper and set aside.

After your L&O episode, the timer will have gone off. Take out the squash a put a sharp kitchen knife through it. There shouldn't be any resistance on the knife. If there is, put it back in the oven for a few more minutes. 

Set it on a separate plate and let cool for 10 minutes.

Heat up some olive oil in a sauce pan and drop in your peppers.

Then your butter.

Then your garlic.

Let this simmer and mix for a few minutes, or until your garlic starts to brown.

After your squash is cool, cut it into half. Look at all that squashy goodness!

Use a spoon to take out all of the seeds and yuckiness surrounding your "pasta strands"

Take a fork, and start scraping at the sides of your squash shell. They will naturally start to fall apart into what looks like spaghetti. Isn't it magical??

Place your serving onto a white plate. I say white plate because the yellow color of the squash will pop like no other. Just a little hostess tip.

Pour on your oil/butter/garlic/pepper mixture and mix around. Sprinkle with some salt, pepper, and dry basil leaves.

Not only is it delicious, it can also most certainly be used as a spaghetti substitution if you're watching your weight.

Bon appetit!