Summer Pasta

Pinit

Even though Fall doesn’t officially begin until September 22nd this year, in my eyes, Fall always begins on September 1st. This is when I think it’s socially acceptable to start decorating in those wonderful Autumn colors and eating all things pumpkin! So if this is true, then August 31st is sort of the last day of summer.

That brings me to Summer Pasta! A very simple yet delicious last taste of summer for you to enjoy today.

This recipe is provided by my wonderful sister-in-law, Andrea! She just gave me this recipe recently at a wonderful wedding shower thrown for me and Herb. Did I tell you we’re getting married on October 20th?!

Summer Pasta

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.

Pinit

We give this dish 4 out of 5 herbs. It is delicious and simple, and a great way to use up the last of your summer squash and zucchini! Thanks Andrea!

 

Summer Pasta
Author: 
 
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. Slice your zucchini and squash.
  3. Add olive oil, garlic, squash and zucchini to the skillet. Lightly salt the vegetables.
  4. Saute until tender, stirring often, for about 8 minutes, until squash and zucchini begin to brown lightly.
  5. Spoon the vegetables over the cooked noodles and top with chopped fresh basil (or dried) and grated Parmesan to taste.

 


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