I love to watch Project Runway. The host, Tim Gunn, walks around to these frenzied designers telling them that even though their dress is hideous they have to, "Make it work". I felt like one of those designers today when I opened the fridge to see what I could Frankenstein into dinner. In the shows challenges they are given all these crazy things to make into a garment. My challenge consisted of: tomato pasta, zucchini, yellow squash, grape tomatoes and Red Lobster leftovers of shrimp scampi, baked scallops and halibut.
I must say that I won this challenge and should get immunity in the next one. It was sooo good it might make it onto the regular schedule subbing crab for the restaurant leftovers.
Here's the play by play:
1 1/2 T butter
1 1/2 T olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 pkg. grape tomatoes, halved
2 tsp. chopped garlic
1 lb tomato pasta
1 1/2 cups Fat Free 1/2 & 1/2
1 T cornstarch
1 T dried onion flakes
1 T dried basil
1 T dried oregano
salt & pepper to taste
Oh, and few red pepper flakes!
First set the pot to boil for pasta. In a large, deep skillet melt the butter in the olive oil. Add the zucchini, squash and garlic, saute for a few minutes. Add the tomatoes and saute another minute. Remove from the pan with a slotted spoon. Add the 1/2 & 1/2, reserving about a 1/4 cup. Use this to dissolve the cornstarch and set aside. Now add the herbs and the cornstarch mixture. Let thicken on medium low heat.
Drain the pasta and add it and the seafood to sauce when it's thick. I also added some chopped, fresh parsley at the very end.
