Summer Pasta with Zucchini and Squash

Summer Pasta with Zucchini and Squash
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It’s time for another Meatless Monday post! We shared this recipe before under Summer Pasta, but that was before our blog “went public”. Plus, ¬†we recently did a reshoot of the pictures for the recipe and thought it deserved a fresh new post.

This is a light dish that’s great for a summer evening. Just slice up some zucchini and squash, brown them in some olive oil, and serve over some pasta. Quick and easy!

I really like the flavor of the basil and grated Parmesan cheese over the pasta and vegetables.

Hurry up and try this recipe, because summer is ending soon! In fact, today summer is officially over for my mom, sister, and brother-in-law, who all return to teach. It’s crazy that school goes back so early these days! Ah, well. Summer still officially has another 6 weeks or so. Enjoy it while you can!

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 Summer Pasta with Zucchini and Squash

Recipe from Andrea

Ingredients

  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste

Directions

Cook your noodles according to the directions. Heat a large skillet over medium heat. Slice your zucchini and squash. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.

Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.

Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

Summer Pasta

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We give this recipe 4/5 herbs! It’s light and fresh and perfect for a summer evening!

Summer Pasta with Zucchini and Squash
Author: Mrs. Herb
Ingredients
  • 1 box thin spaghetti or linguine noodles
  • Squash and zucchini (2-4, depending on size)
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Basil and Parmesan to taste
Instructions
  1. Cook your noodles according to the directions.
  2. Heat a large skillet over medium heat.
  3. Slice your zucchini and squash.
  4. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.
  5. Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.
  6. Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

 

 

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