Summer Squash Pasta Rollups + Thoughts

August 22, 2015

Before I get onto the dish, I want to share some inner ramblings. I understand there's no way to pinpoint the root of my disorder but looking back at the past two years of college (thank you, Google Photos) the shift in my mindset, habits, etc., was noticeable. Freshman year, there were more Snapchat screenshots and memories with people than pictures of food. Not only did I physically look healthier, I was genuinely happier. This reflection motivates me to get back to that. No, scratch that. I am determined to go beyond that. To take this, learn from it, move forward and become holistically stronger. 

Now, back to the much lighter note of this everything-but-the-kitchen-sink dinner! What to do when you have... 
  • A few leftover, homemade whole-what noodles
  • 2 slices of kabocha squash, grilled then mashed
  • 3 slices of yellow summer squash, grilled
  • Ricotta cheese
  • Some fontina cheese (or other cheese), for topping

Basically, I layered the pasta, a spoonful of ricotta, a slice of yellow squash and dots of the mashed kabocha. Then, rolled it all up, topped some chopped fontina, popped them into the oven for 20 minutes and voila! A successful experiment if I do say so myself. Feel free to use whatever other odds & ends are in your fridge--pesto, tuna, other veggies, the list is endless! 

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