We have harvested A LOT of summer squash this year. It’s been such a blessing.
We’ve dehydrated some for winter soups and shredded some for baking. We’ve added it to stir fries and even breakfast tacos. We’re eating a big pan of it sauteed almost daily. We’ve shared with anyone willing to take some. But this “recipe” is by far our favorite and are having it for lunch several times a week.
Summer Squash, Pesto and Pasta Recipe
What you need:
Enough cooked pasta to feed your family – we cook 2 lbs at a time
Yellow squash, zucchini, and white squash
Carrots & green beans (optional)
Garlic (or garlic powder)
Salt & Pepper
Parmesan Cheese (optional)
Cook your pasta with a little salt. Drain it and toss with some pesto (if you don’t like pesto then don’t use it instead toss with a little olive oil)
Chop all your veggies. You can chop them in chunks or dices – it is up to you. The more delicate you pasta is (like angel hair pasta) the smaller you should chop your veggies.
Saute the onions and garlic using olive oil (or butter, or coconut oil). When the onions are clear add all the other veggies and saute until they are the desired firmness. Add a little italian seasoning, salt and pepper to taste.
Plate your pasta and add a big scoop veggies. Serve with salad. Or grilled chicken. Or whatever you want to…