Summer Squash Pasta Toss Recipes

SUMMER SQUASH PASTA PRIMAVERA

Steps:

• In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE

Steps:

• For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
• For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
• Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.

SUMMER SQUASH PASTA TOSS

Steps:

• Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.
• While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.
• Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir.
• Add sugar. Stir. Simmer 15 minutes.
• Add remaining butter to the pasta and toss. Add parsley and toss again.
• Stir in the Parmesan to the squash mixture until melted.
• Top the pasta with squash.
• Sprinkle with Parmesan if desired.