Zesty Summer Squash Penne Pasta

Well, folks, I am holding true to my word, so here is the first official summer squash recipe.  I would be remiss to say that I cooked up this delicious dish last night, when in fact I caved and cooked a frozen pizza, but I do want to make one thing clear, that is not the norm, but it is okay from time to time especially when it’s just about the only thing left in the fridge.  Tomorrow’s grocery trip is gonna take a minute.  I think I have mentioned that I am among the masses of busy mommies, so last night was spent playing catch up from vacation and left little time for a gourmet meal.  While my lovely husband was comfortably situated in a pew at the Ryman being serenaded by Jackie Green, Chris Robinson and Bob Weir (no, I’m not bitter), I was folding laundry and dealing with 3-year old meltdowns. Sooooooo, we had doctored up frozen pizza; therefore, gym was at the top of my 4 a.m. agenda this morning.

Anyway, back to the pasta, this yummy concoction was created by me and my beautiful friend Lindy one afternoon this spring at her lakehouse.  I think calling it pantry pasta would be a little more fitting since it was literally an experiment with the ingredients we had on hand and simple a-little-bit-of this and a-little-bit-of-that science, but that doesn’t really draw the same attention as Zesty Summer Squash Penne Pasta.  It is light and flavorful and perfect for a summer dinner or lunch.  It is also admittedly good right out of the fridge the next day and a glass of crisp white wine certainly doesn’t deter from the dish either.

Zesty Summer Squash Penne Pasta

Ingredients:

  • 2 medium zucchini, chopped
  • 2 medium yellow squash, chopped
  • 1 yellow sweet onion
  • 6 garlic cloves, minced
  • 3 tbsp butter or margarine
  • 1 lb penne pasta
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1/2 lemon, zested
  • 2 tbsp dried thyme (can use fresh)
  • 1/4 cup dry white wine
  • 1/2 tsp white sugar
  • 1/2 tsp each paprika, onion salt, red pepper & garlic salt
  • 1/2 tsp salt
  • Cracked black pepper to taste
  • 2 oz goat cheese crumbles

Directions:

In a skillet over medium heat, melt butter.  Add zucchini, squash and garlic and saute until tender about 15-20 minutes.  Add wine and saute 3-5 more minutes. Cook penne as directed while sauteeing vegetables.  Drain pasta and add vegetables and pasta in a large bowl.  Continue combining remaining ingredients and toss to coat.  Serve warm and top with goat cheese crumbles.  This pairs perfectly with Lonely Cow Sauvignon Blanc.

 

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Comments

  1. lemon basil chicken in a mushroom cream sauce for dinner. It was shut your mouth good.

    • Thank you so much! I am so glad you liked it!!!!! May have to put that back on the weekly menu for the week!

  2. Yum! Your summer suaqsh & zucchini look great mine are starting to heavily produce too and I’m trying to pick them small. Better tasting, easier to use, and less overwhelming! :) Although I’m delivering some to a friend tomorrow even small, we can’t eat all of them!

  3. I hope you meant onion powder rather than salt , because with red pepper and garlic SALT and another 1/2 tsp of salt and salty goat cheese…it would seem to be way over salted. I will be using 1/2 tsp of salt total and will adjust after that. Nice quick recipe, on my way to the kitchen now. Thanks!

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