Ingredients
1 zucchini diced medium
1 yellow squash diced medium
1/2 vidalia onion chopped roughly
1/2 pepper (red or green) diced small
2 cloves of garlic crushed and chopped (you can use the stuff in the jar if pressed for time)
2 tbsp olive oil
2 cups of penne pasta
1/4 cup of fresh pesto (or store bought with no Parmesan added)
1/2 cup of crumbled feta cheese
Method
- Cook pasta according to directions. Set aside in colander, allowing it to thoroughly drain.
- Heat olive oil and add onion and garlic. Saute until most of the moisture has been driven from the onion.
- Add squash, zucchini, and pepper. Saute for 5-10 minutes, based on how firm you like your veggies.
- Add pesto and feta and stir until combined.
- Add pasta and stir until completely coated.
Should make four servings with crusty bread and a salad.
Enjoy!
6 comments:
Mmmmm... interesting. And our basil plants are going gangbusters, so I think we'll be trying this.
Cook's Illustrated recommends salting your (raw) sliced squash and letting it purge for a while, like you would an eggplant. Removing some water seems to help it keep a firm texture while heating. Just a thought, depending on how you like your veggies.
That's a good point. I don't do that as often as I should because I don't like salt on my squash. But I'll try that next time.
Speaking of squash: I had mushrooms and squash blossoms at Jaleo last week with Dad. Mmmmmmmmmmmmmmmmmmmmmmm...........
I tend not to like squash, but your recipe does sound good.
Don't forget grilling! I love zucchini and eggplant fresh off the barbecue.
Squash blossoms?? What does a squash blossom taste like? I'm intrigued.
There was a rose on top of my pecan pie at Stardust
in Alexandria a few weeks ago. They said it was edible, but I passed.
What does a squash blossom taste like? Well, it has more texture than taste, but after an intense hit of squash-ness you are left with a delightfully soft and chewy experience. The blossoms were a nice counterpoint to the mushrooms they were presented with. I think the chef's idea was to give your mouth a bit of a break in between the mushrooms. Worked for me!
And yes, that rose would have been tasty. I know in VA that, by law, EVERYTHING you put on plate in a restaurant must be edible. When I was a chef, a customer sent back his dish because his endive (a typical garnish) was too gritty.
There's just no pleasing some people, I guess...
Post a Comment