Cream Cheese Pasta with Veggies

The familiar voice of my husband reached me, “Are we having lunch today?” That is his way of not asking me to make him lunch but hinting at it.

If I am busy, he will prepare lunch without a whimper but he is a lot happier, If I respond, “On my way.” Good thing for him, that I love to cook and experiment and a good thing for me, he is willing to try my concoctions.

When I asked what he wanted, he mentioned the possibility of pasta and cheese. That is easy enough so I took out some elbows (the pasta – not the body parts). I also found a single zucchini, some tomatoes, an onion (actually a lot of onions) to go along with the pasta. What I made was easy and we both gave it an A for taste.

Cream Cheese Pasta with Veggies

8 ounces elbows

1/4 cup water from the cooked pasta (secret ingredient)

1 zucchini, roughly chopped

1 medium yellow onion, chopped

8 grape tomatoes, chopped

1 tablespoon olive oil

2 tablespoons whipped cream cheese (the secret ingredient)

Procedure

Cook elbow pasta according to directions, keeping 1/2 cup of cooking water.

While pasta is cooking, heat olive oil in skillet and add zucchini, onion and tomatoes. Cook until onions and zucchini are soft.

Add elbows to vegetables, keeping burner on low.

Add two tablespoons cream cheese and 1/4 cup of cooking water. Add more water to get desired consistency. These two turned this dish into a creamy concoction. Mix it until the macaroni is coated.

I served this with a scoop of guacamole on top which I mixed in. It does not have to have the guacamole. I tried it both ways and liked it both ways.