It's summertime and it's hot. No one wants to eat anything big and heavy. A weekly (well, close to weekly) staple at our house is Squash Pasta. It doesn't sound too good, but it tastes amazing. It's really just pasta with zucchini and yellow squash on top.
First, start by adding Garlic Expressions to a medium skillet on medium heat. Garlic Expressions can be found at Giant Eagle and/or Kroger in Ohio. You can also order it online here: Garlic Expressions This stuff is great as a saute aide, a marinade, or even a salad dressing. All Natural and made in Ohio.
Next, slice 1 zucchini and 1 yellow squash in 1/4 inch rounds. Place the squashes in the skillet with the GE and allow them to cook. Sometimes, if I am in a hurry, I will put a lid on skillet and sweat the squashes and force them to cook faster. They will be a little softer if you do them this way. Or, you can cook them until they start to caramelize.
While the squashes are sauteing, start a pot of boiling water and add 1 cup of your favorite kind of pasta. We use either a whole wheat penne, rigatoni, or a vegetable pasta. Once the pasta and the squashes are cooked to your liking, make up a plate by either first putting down the pasta and topping with squash or, put the squash on the side.
Since we had a ripe tomato in the garden, we chopped it up and added it to the squash at the last minute. You can skip this step or add more, whatever tickles your fancy. This dish is also good with sprinkle or shaved Parmesan cheese. The whole meal takes about 15 minutes to cook, and depending on the pasta you use, is only about 300 calories. Serves 2. Enjoy!