Sorry, no pictures. Mostly because these have been mid-week meals, which means it's all about just getting it on the table and in our mouths. Anyway, we've gotten several yellow squash in our deliveries of late, and this is the surefire way for all of us to enjoy it.
Slice up the squash, fry it up in some butter (either the real stuff, or olive oil, I don't think margarine would give as good a flavor), toss in a chopped tomato, some basil and garlic. Add a little bit of the pasta water (you know, the water that the pasta has been cooking in) to help make it into more of a sauce. Serve it with pasta (we've liked it with the whole wheat rotini pasta) and lots of parmesan. Quick, simple, nutritious (mostly) and highly adaptable.
Thyme
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I do almost the exact same thing, only I use zucchini. I prefer the texture and taste for this dish. They seem to hold together better. I like 'em good and soft too so the flavor is really concentrated.
ReplyDeleteI'll admit I'm biased though. I think zucchini is my current favorite vegetable. I often will just slice up and saute one in olive oil or butter, throw on some salt and pepper and eat the whole thing at lunch. I'm considering planting another plant next year. One just doesn't seem to be enough.
Rosemary