When I was a kid growing up on Long Island my parents had a big garden on the side of the house, not the norm. My Mom and Dad made the most out of every nook and cranny of that garden. My Dad seemed to do most of the work outside and my Mom cooked, baked, canned, and froze everything that came out of there. They made it look easy but we all know its really not. One of the most endlessly abundant plants was the zucchini and yellow squash. My Mom did everything you could imagine with them including dipping the flowers in batter and frying them up, yummy! This pasta dish was a staple, we had it quite often and I love it! I hope you enjoy also.
What do I need?
2 medium zucchini halved and sliced
2 medium summer squash halved and sliced
5-6 garlic cloves or what ever your preference would be. Minced
1 medium yellow onion sliced
1 pepper any color sliced
3 tablespoons olive oil
salt and pepper to taste
1 lb of your favorite pasta cooked reserve 1 cup of pasta water
¼ cup nutritional yeast
What do I do?
Heat olive oil in a large fry pan on medium high heat. Add onion, garlic, and pepper. Cook for 3-5 minutes until the veggies soften up a bit. Add the zucchini and summer squash, cook 4-5 minutes or until the squash is tender but not too soft. Lower heat and add pasta water, nutritional yeast, and salt and pepper to taste. Cook until liquid in the pan thickens and remove from heat. Add veggies to your cooked pasta. That's it, super simple and easy! Tastes yummy with some crusty Italian bread.
Take care of you,
Xo Tina, Daisy, and Max