July 24, 2018
We’re gearing up for a stormy week. Think of the poor farmer and his workers, having to be out in the fields – all so you and I can enjoy the fruits (and veggies) of their labor.
This week’s recipe utilizes all those summer squash we’ve been getting – a respite from the grill.
ZUCCHINI AND SQUASH PASTA
- Salt and pepper
- ¼ cup extra virgin olive oil
- 5 or 6 medium zucchini and/or summer squash, rinsed, trimmed and cut into ribbons or coins
- 1 large onion, chopped
- 2 or 3 sprigs thyme
- 2 tomatoes, in wedges or roughly chopped, with their juice
- ½ lb short pasta, such as ziti or penne
- Freshly grated Parmesan or freshly chopped parsley for garnish.
- Bring a large pot of water to a boil and salt it well.
- Heat the olive oil in a large skillet over medium heat.
- Add the zucchini, squash, onion and thyme, and cook, stirring occasionally.
- Add salt and pepper and adjust the heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add the tomatoes and their liquid to the zucchini and raise the heat a little so the mixture bubbles.
- Cook the pasta until it is al dente. Add a little pasta cooking water to the eggplant mixture.
- Drain the pasta and finish cooking it in the eggplant sauce.
- Serve, garnished with parsley or Parmesan.
This is quick and easy to make and tastes great. Enjoy!
Have a delicious week!
HELPFUL HINT: We are getting cherry tomatoes this week. The way to cut them for use in a salad is this: You’ll need to Chinese food container lids. Place one on your counter so it forms a little tray. Put the tomatoes in the lid in one layer. Place the other lid upside down on top of the tomatoes . Resting the palm of your hand on the top lid, run a knife between the lids. Your tomatoes will all be cut in half at once..