Summer is my least favorite season in terms of weather. It hasn’t always been this way, but now that I live in New York, I dread temperatures over 80° and high humidity more than anything winter could throw at me. I could blame my long walk to the subway (20 minutes) or delicate ancestry (Irish), but either way, I become a wilted, cranky mess if I’m outside for too long in the heat. I know this makes me a total wimp and you’re free to insert any phrases involving heat or kitchens here.
I will admit summer isn’t all bad though. It means there’s an abundance of fabulous items at the farmer’s market and on days when the heat and humidity are tolerable, it can be…well…pleasant. Another perk is summer squash: zucchini, yellow summer squash, pattypan, etc. They’re wonderful grilled and roasted, but I love to cook them with pasta and top with a bit of grated Parmesan. Here’s the easy (and cheap!) recipe.
Pasta with Summer Squash
-1 large yellow onion, diced
-2 cloves garlic, minced
-2 large zucchini, cubed
-2 large yellow summer squash, cubed
-2 tomatoes, roughly cut into 1″x1″ chunks
-1 tsp. oregano
-1 lb. penne
-3 tbs. olive oil
-Salt and pepper to taste
1) Heat the olive oil in a deep skillet and add garlic. Stir until fragrant, about 30 seconds, then add the onion. Cook over medium heat for 2 minutes. Do not brown.
2) Add the zucchini, yellow squash, and oregano and cook for 8-10 minutes over medium heat, stirring occasionally. Do not brown.
3) While the squash is cooking, put a large pot of salted water on to boil for the penne. Cook according to box directions.
4) Add the tomato and 1/2 cup of pasta water to the squash and cook for 5-6 minutes, or until everything is tender. Add salt and pepper to taste.
5) Drain the pasta when it is done and pour back into the large pot. Add the cooked squash, tomato, onion, and liquid to the pot and stir to coat. Serve in bowls topped with grated Parmesan cheese.