Does anybody need any zucchini? I think I ask that question every summer around this time, but yet I keep planting it every summer. It's as if I enjoy trying to figure out how to use it over and over and over ...
So! Both of the girls are all in on the Zucchini Craziness and they're both all in on all things pasta, so it was time to once again combine the two worlds. Of course, I'm super lazy, so combining the two had to be an easy feat.
Mission accomplished. This dish takes about 20 minutes to make, both girls love it, it costs less than $5 to make enough to feed us all, and it holds well for leftovers. That's basically what perfection looks like around here.
Quick Summer Pasta (serves 4)
1 tablespoon olive oil
1 medium yellow squash, diced
1 medium zucchini, diced
1 clove garlic, minced
1 large yellow onion, chopped
2 cups grape tomatoes, cut into quarters (Or 1 can diced tomatoes. I won't judge you.)
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
1/2 pound pasta, cooked (I like cavatappi the best, but rigatoni worked just fine.)
Shredded parmesan cheese
1. Heat the oil in a large skillet over medium high heat. While that's getting started, go ahead and start cutting up the veggies. As they're cut, toss them in the oil. Remember to stir every few minutes to prevent burning. If you add the squash first, then the zucchini, then the onion, and then the tomato, everything will finish cooking at the same time. You'll know they're done when the onions are clear and the other veggies are softened.
2. Throw the oregano, salt, and pepper in with the veggies.
3. Cook the pasta according to the directions on the box.
4. Drain the pasta and then toss the veggies and pasta in a pan together. Stir well.
5. Serve with parmesan cheese on top.
6. Gosh, that was hard. Or not.