My kids are already back in school but meal-wise, I’m still in full on summer mode. I tend to lean towards fresh, fast and light meals this time of year, particularly if I can incorporate vegetables from my garden!
This is one of those non-recipes I tend to make every summer. I measure nothing. It’s just a few shakes of this and a pinch of that type of thing. Adjust amounts to match your family’s tastes and what you have on hand- really anything goes! This meal can be made in about 20 minutes flat, so it’s really fast and everyone in our family really enjoys it. I use whole wheat pasta to make it more filling, so no meat protein is involved.
Fresh from the Garden Summer Pasta
{feeds a family of 4-6, depending on appetites!}
- 1/2 a box of whole wheat linguine
- 1 medium sized zucchini {not a gigantor- save that for zucchini bread!}
- 1 medium sized yellow squash
- 1 good sized tomato
- Olive Oil
- Onion Powder {or dice and saute about 1/2 cup of red onion with the squash}
- Garlic Powder or 1 tsp minced garlic
- Salt & Pepper to taste
- Parmesan cheese
Add the zucchini and squash to the pan and saute on medium. Give the veggies a few shakes of onion powder, garlic powder, salt and pepper. After about 5-6 minutes, the squash should start looking much softer. Add in the tomatoes. Remove from heat after another 3-4 minutes, when the tomatoes are heated through but not turning to mush.
Drain the pasta when it’s done and shake a bit more olive oil and onion powder to the top.
Now add everything to a serving bowl and toss together. Sprinkle about a 1/4 cup of Parmesan on top and continue tossing. If you have a few fresh basil leaves, add those! I sometimes like to serve strawberry smoothies to go along with the pasta.
Dinner is served – Enjoy!
