Friday, January 30, 2015

Simple Pasta Night

Most nights of the week, I don't cook dinner from scratch.  We usually have a bunch of leftovers from batch cooking over the weekend, and I just warm that up after a workout.  Sometimes, though, I get the idea that I'm going to make a nice dinner for us.  Pasta is a quick way to make a nice dinner for your sweetie with minimal work.

Here in Little Rock, we are getting a new Whole Food in February, so our current one is not restocking their shelves until they open the new store.  I went the other night to pick up a few things, and I saw a few jars of Victoria Vegan pasta sauce left, so I snagged one for dinner.  I'm really excited about our new store, because our current one is tiny.

I made a large skillet of asparagus, red onion, and zucchini, and I squeezed in some lemon and a drizzle of olive oil for good measure.

I bought a loaf of bread to go with it, but when I got home, I realized it was a sweet breakfast loaf.  Whoops!  I didn't think dried fruit would go too well with this meal, so I cut up some toast and put garlic and olive oil on top.

I made a simple angel hair pasta and topped it with the sauce.  I like the Victoria Vegan sauce, but this one was a little on the sweet side, and the texture is grainy.  I think it would be better if it's blended.

All in all, it was a tasty dinner.  No recipe is needed, really.  Just saute your favorite veggies and throw them over pasta.

** I have no contact or affiliation with Victoria Vegan.  All opinions are my own.

Do you have a go-to week night pasta meal?  Leave me a comment!


  1. I tried one of Victoria Vegan's tomato based sauce, and I felt like it was a little too sweet, and a little bland. I had to really doctor it up. It's not the worst I've ever had, but I probably wouldn't purchase again.
    I love good old angel hair pasta, served with lots of garlic sautéed in olive oil!

    1. Yes, I agree. It was a bit sweet. We haven't had any of the leftovers. I like the white sauce better.

      Garlic and olive oil sounds like the perfect topping!

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