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Friday, October 16, 2009
::
Squeezing the last bit out of summer
Yes, I know it's fall and the weather is getting chilly. Believe me, I know. This week, I've worn my boots, my long socks, my winter coat, and glittens. At least I haven't pulled out the heavy duty fleece-lined glittens.
Dinner tonight: Pasta with Summer Squash, Tomato and Garlic.
1 onion, sliced
2 tablespoons light olive oil (for cooking)
2 yellow squash, halved and sliced in 1/4 inch rounds
2 cloves garlic, chopped
1 fresh tomato, chopped coarsely
2 tablespoons good quality extra-virgin olive oil
1/2 pound whole wheat pasta
Preparation: Saute the onion in the light olive oil for a few minutes, until just getting soft. Add the summer squash and saute for another 5 minutes. Add the garlic and cook for a minute or two before adding the tomato with seeds and juice. Cook everything through until the squash is tender, about another 3-5 minutes. Add the pasta and mix through the extra-virgin olive oil. Serve with freshly grated parmesan cheese and salad.
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