Thursday, August 1, 2013

So Simple Summer Squash Pasta

You will be amazed how simple, quick and tasty this dish really is. This recipe serves 2.

Medium Pot
Large Saute Pan
Cutting Board
Vegetable Peeler
Wooden Spoon or Spatula

1/2 Box WW Pasta
1 1/2T. Olive Oil
2 Summer Squash, cut into ribbons (with vegetable peeler)
1 Summer Onion, thinly sliced
2-3 Cloves Garlic, thinly sliced

Start your water to cook the pasta, follow the directions on the box for cooking time. Make sure to liberally salt your pasta water, this will help prevent the noodles from sticking as well as adding flavor to the pasta.

While the water is going, you can slice your onion, garlic and squash ribbons. Turn your saute pan to medium heat and add the oil. When the oil is warm, toss in the onions and stir occasionally until beginning to sweat then add in garlic and stir.

The water should have started boiling enough for you to add the past by now, so while the pasta is cooking we are going to move on to the squash ribbons. The onions and garlic should be soft and fragrant by now, so toss in the squash ribbons and stir gently until they are just cooked. Turn off and remove from heat. The pasta should be finished by now.

Drain the pasta and toss with squash mixture. Salt and pepper as needed. For a little extra feel free to grate some parm on top, or at the last moment toss some little cherry tomatoes into the pan until they pop then serve.

This dish is lovely with a nice red or white wine, and either by yourself on your porch while the sun sets or sitting with friends and family enjoying good conversation and laughs.


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