Becky's Birthday Pasta Recipe

Becky's birthday was on the 22nd. (I've often said that we Virgos are going to eventually take over the world. And what an organized world that would be!)

I made an awesome dinner using my birthday present (the grill). I'll call it Becky's Birthday Pasta:

1 pkg cooked rotinni or penne pasta

2 lbs tomatoes (I used a combo of Roma and cherry)

7 basil leaves

2 cloves garlic

1/2 eggplant

2 zucchini

2 yellow squash

1 pkg sliced mushrooms

1 can sliced olives

1 large can crushed tomatoes

1 sm can tomato sauce

olive oil, salt, pepper

In a food processor, chop basil and tomatoes. Set aside. Finely chop the garlic and saute over medium heat using a splash of olive oil. When it starts to turn golden, add the tomato/basil mixture and bring to a boil. As the water starts to cook out, it'll get a bit thicker. At this point ad the can of crushed tomatoes. While this starts boiling...

Slice the eggplant, zucchini and squash, brush it with olive oil and then grill until golden. Remove from heat, slice and put in sauce. Add olives and mushrooms and turn heat down to low. Serve on top of pasta with a sprinkle of cheese and enjoy!!

For dessert we made a wonderfully light cake concoction from a recipe Danielle had given me. Using angel food cake, blueberries, strawberries, raspberries, cool whip and yogurt, it was fat free and delicious. Mine didn't turn out very cake like, but as a trifle it couldn't be beat.

We sat outside under the stars, lanterns giving off a warm glow. Becky and I shared a bottle of 2003 Edna Valley Syrah and talked for hours while Chad took care of Joseph. I don't know about her, but I sure had a great evening.