Summer Squash and Zucchini Pasta Salad

 

Serves 4. Half-recipe amounts are in parentheses. Based on a recipe from AllRecipes.com.

NOTES

Pasta can be cooked separately, just before starting this recipe.

For a tomato-based dish, use crushed tomatoes, adding them when other vegetables are tender and stirring slightly.

INGREDIENTS

3 cloves garlic (2 small cloves or 1 large one)
1 white onion (1/2 onion)
1 T butter (1/2 T)
1 T vegetable oil (1/2 T)

2 zucchinis (1 zucchini)
2 yellow squash (1 squash)
salt and pepper to taste
1 pound angel hair pasta or other pasta (1/2 lb)

Extra virgin olive oil for dressing

PREPARATION 

1. Slice or chop the zucchini and squash either into the same shape and size disks, quarters, sticks, etc. Set aside.

2. Chop the onion; chop or mince the garlic and set both aside.

3. In large skillet, over medium heat, saute onion in butter and oil about 2 minutes; then add garlic for about 30 seconds. 

4. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.

5. While vegetables are steaming, if you haven't already done so, cook the pasta according to the instructions until al dente; drain. 

6. Add salt and pepper to the vegetables to taste. 

7a. If  you are using crushed tomatoes, add them to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. 

7b. If you are only using olive oil, serve the vegetables over the pasta and drizzle olive oil over the dish and stir gently.