Pasta with Summer Squash
I am so excited about this week’s recipe. This is such a simple recipe, but the flavors are amazing. This is the type of dish that fits fresh summer cuisine. Here in New Hampshire we have to use our imagination as far as summer is concerned, but this is definitely the type of dish you would want to eat on a warm sunny summer day. So for those of you who actually are experiencing summer, go for it! For the rest of us, we will just have to enjoy this dish and dream of summer. It works too!
- 1-2 tablespoon olive oil
- 4 garlic cloves, minced
- 1 medium sized yellow summer squash, petite diced
- 1 medium sized zucchini, petite diced
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 2 tablespoons water
- 1 teaspoon Better-than-Bouillon
- 3/4 cup cherry tomatoes, halved
- Fresh basil, cut into small strips
- 1/2 pound Penne pasta
Start by cooking the pasta according to the directions on the box. It’s good to leave the pasta al dente, as it will cook a little more when tossed with the vegetables. Drain the water and rinse pasta in cool water. Drain. Set aside.
In a large skillet, add oil and garlic. Sauté for one minutes while stirring. Add the yellow and green summer squash. Sauté for another minute.
Add the crushed red pepper, water, better-than-bouillon, and salt. Stir to combine. Add the cherry tomatoes. Cook an additional couple of minutes.
Next add the pasta. Toss to combine and heat. Salt to taste. Sprinkle with fresh basil and serve.