Monday, July 16, 2012

Elizabeth Cooks: Summer Squash Pasta

Like I've said before I just love the tastes of summer. Even though I may be sweating in my sauna apartment regularly, the flavors that come with summer make up for it.

 I'm not signed up for a CSA this year, maybe because I wasn't sure if I'd still be living in Boston (so happy that I am), or also that I miss browsing the farmer's markets when I have a CSA. While I'll probably commit to one next year, I'm enjoying discovering some of my old markets again. I was also delighted to see that Whole Foods at Fresh Pond was doing a local share- $20 for a bounty of local produce + local product. I got kale, swiss chard, tomatoes, corn, cucumbers and summer squash up the wazoo! So what to do with all this summer squash? Throw it into an after-the-beach-pasta-salad of course!
don't worry-no sand is involved in the making of this pasta. 
Summer Squash Pasta
1 bag whole wheat pasta (i like the spirals. ok fusilli)
1 can (15 oz) white beans or garbanzo beans
5 summer squashes, sliced and diced
1/4 cup olive oil
1 T frsh basil
salt pepper to taste
Make pasta according to directions on box. Chop up that summer squash and then throw it into a saute pan with olive oil, basil, salt and pepper. Saute until they start to break down, then add your can of beans. Cover with lid, reduce head and simmer for 4 more minutes. Mix summer squash with pasta. Serve with a lovely side salad.
What are you doing to beat the heat? I'll take any and all suggestions!

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