One of my co-workers has a garden, and he occasionally will bring me a vegetable. This week's vegetable was a yellow summer squash. To be honest, I haven't ever used squash in any of the dishes I've made since I got married, or perhaps ever! This is embarrassing, I know! When I brought the squash home I got a response of "Ew" from my husband which gave me even more determination to use this squash and make him like it! In my searching for a recipe, I came across this recipe on the Martha Stewart website. It looked delish and quick (something I'm fond of when I'm cooking after work). I did a bit of my own tweeking to the original recipe and added zucchini for some color (why not just go on a squash fest since I've never been brave enough to use it?). Well, lets just say it was a hit and that hubby of mine even came back for seconds!Ingredients:
- 1 yellow summer squash, sliced 1 inch thick crosswise, halved if large
- 1 zucchini, sliced 1 inch think crosswise, halved
- 1 pint grape tomatoes
- 1 medium red onion, halved and sliced 1/2 inch thick
- 2 garlic cloves, minced
- 1/8 cup olive oil
- salt and ground pepper
- 16 oz. short pasta (the recipe calls for campanelle or fusilli, but I used elbow macaroni because I had it on hand)
- 2-3 tablespoons butter
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp. dried basil (the recipe calls for 1 cup torn fresh basil leaves, but my husband misunderstood my request for them when he went to the store. So, dried basil it was!)
Directions:
- Preheat oven to 450 degrees. Place squash, zucchini, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30-40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and return to pot.
- Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.
