Summer Vegetable Ragu

21 Jun

Good morning everyone! I hope everyone is having a great Thursday so far, only one day left to the weekend!

What did you all get up to last night?

I had some bathing suits delivered to our PO box in the US (about 20 mins away) and Mr. Delish had a car part delivered there as well so we went down last night to grab them. We ended up being stuck in the border lineup coming back for 45 minutes….arg! Luckily the bathing suits I got ended up being SUPER cute so it was totally worth it.

I got two tops, this one

and this one

and then one pair of bottoms, these ones

I love Victoria’s Secret. Seriously this bikini mixer is bad news bears. I like mixing and matching bikini tops and bottoms and keeping things different!

Guess what? I finally got my *bleep* together enough to get a freakin’ recipe on this blog. I’m sure people were starting to wonder what kind of food blog this was, with the lack of recipes and all.

I think this is a great recipe for a weeknight dinner, because it’s quick and easy. I know a lot of people do a meatless Monday or another meatless day in the week and this would be perfect. You really don’t miss the meat here, the zucchini takes on all the flavor of the sauce and the whole thing is really substantial.

Simmer Simmer Simmer Simmer…

I love serving sauces like this on pappardelle or big fat linguine/fettuccine noodles.

Now all you need is a grating of Parmesan cheese and you’re good to go!


Make this for your next meatless meal and you won’t be disappointed!

Summer Vegetable Ragu

Serves 6

1 tbsp olive oil

2 tbsp minced shallot shallot

1/4 cup diced carrot

1/2 cup diced sweet bell peppers (I used yellow and red mini bells)

1 cup chopped zucchini

1 tsp dried oregeno

1 tsp red pepper flakes

1 tbsp kosher salt

1/2 tsp pepper

1 tbsp tomato paste

1 cup chopped roma tomatoes, de-seeded

1/2 cup water

1 lb pappardelle or other egg noodles, cooked as per package directions and drained

1/2 cup freshly grated Parmesan


In a large saucepan over medium high heat, add the olive oil and heat for a minute or so. When hot, add the minced shallot and stir continuously until softened, about 2-3 minutes. Add the carrot and cook for another 3 minutes or so until softened. Add the bell peppers and zucchini and again cook until the vegetables are softened, about 6 minutes this time.

Add the oregano, red pepper flakes, salt and pepper and tomato paste and give the whole thing a good stir. Add the tomatoes and water and stir again to combine. Bring to a simmer and then lower heat to medium low and allow to simmer for about 10-12 minutes or until the veggies are all cooked through to your liking.

Serve over hot cooked noodles and sprinkle with Parmesan cheese.

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