The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Saturday, August 27, 2011

Carrot Zucchini Pasta

Carrot Zucchini Pasta
If you like a light meal with no meat, this is for you. If you like a little side dish with nutritional and great-tasting vegetables and pasta, this is for you. If you're struggling to meet the nutritional rule-of-thumb "Eat something green and something orange at every meal" this is for you!

This is Carrot Zucchini Pasta - easy to make and super nutritious.

You are going to need the following:

4 cups sliced zucchini (mine are fresh from my garden)
3-4 cups sliced carrots. I like mine julienne but you don't have to cut yours that way
1 cup vegetable broth. I didn't have homemade so I made mine with water and a vegetable broth cube
1 cup freshly grated parmesan cheese
2-3 cloves garlic
1 onion, chopped (optional)
2 Tbsp. Olive Oil
fresh basil and parsley


3 cups Julienne Sliced Carrots
4 cup zucchini
First step is to slice the carrots and zucchini.

I like my garlic sliced or chopped, not grated but you can suit yourself.  Get that ready too.

Put 2 Tbsp. of olive oil in a deep skillet and put on medium heat.

Saute the onion and garlic for about 2 minutes.

Add the carrots and saute another 3 minutes.

Add zucchini and keep sauteeing for another 2 minutes.
Chopped Garlic
Vegetable Stock
Then add the 1 cup of vegetable broth, bring to a boil and simmer for 3-4 minutes

While the mixture is simmering, measure out 4 cups of uncooked pasta. I used rotini but you could use shells or bow-ties.

Put a pot of salted water on to boil then add the pasta and reduce heat to simmer for 10 minutes. Then drain the pasta from the water and set aside.



Saute carrots

Zucchini added to skillet
After your vegetable mix has simmered for the full time (8-12 minutes) add the drained pasta and mix well.


Then add Parmesan cheese, salt and pepper and mix again.
Mix well and add some freshly cut basil and parsley. You're ready to eat!

The original recipe was in  Canadian Living's Best Pasta cookbook