Most people would probably start a new blog with a fancy, awe-inspiring first official post. I am not one of those people. I’m getting the ball rolling with a tried and true favorite. One that I began making when I lived in California for a super quick, low stress meal after a long hard day of teaching.
This summer, we grew our first official garden, and we were blessed with about 6 or so HUGE yellow squash, among other things. This called for a lot of squash pasta goodness.
Yellow Squash Pasta
1 medium or large yellow squash, rinsed and cut into disks
1/4 white or yellow onion, diced
3 Tbsp. olive oil
Pasta of your choice (in my case, whole wheat for the boy, gluten-free quinoa pasta for myself)
Salt and pepper to taste
Parmesan cheese and fresh basil for garnish (optional)
1. Cook pasta according to package directions, using two pots if cooking g-free and regular pasta. **This is especially important for gluten-free pasta. I always cook mine according to the lowest number in the time range specified on the box, so it is cooked al dente and doesn’t turn into a pile of rice mush. I also do not like leftover g-free pasta, so I only cook what I need at the time. Additionally, I use a quinoa-corn blend of pasta for dishes that won’t have a heavy sauce. I’ve found that its consistency and taste holds up to some good eatin’ in a close-to-pure form.**
2. Pour about 2 Tbsp. of olive oil in a non-stick saucepan and heat. Spread the squash disks evenly around the pan, and cook over medium heat until desired “doneness”. I prefer mine to be cooked very well done, semi-mushy and almost charred. To each his own.
3. Remove squash and cook onions until fragrant and browned. Add a bit more olive oil if needed.
4. Drain pasta (gluten-free first!), and place into two separate bowls. Toss in squash and onions, a bit more olive oil if needed, and garnish with salt/pepper, parmesan cheese, and fresh basil. Eat with a side salad for some extra veg.
5. Come back to this blog and rave about how easy and delicious this is.