Squash Pasta


Dizzle was going for husband of the year, and he brought home fresh pasta from his recent trip to Seattle. (Pike Place Market…swoon)

So good it doesn’t require anything too fancy as a partner. I picked up yellow and zucchini squash along with a gorgeous yellow tomato from our own local market, threw in a little tomato goodness, topped it with basil. Done. Tasty.

I do have that pesky picky attitude toward tomato skin. I dropped it in the pot of boiling water intended for the pasta for about 1 minute until it floated to the top, removed, and peeled the skin. Easy enough! Diced it along with the squash, and lightly sauteed before tossing with the pasta. Yum.

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