Tonight was the 13th of 26 weeks of our wonderful CSA from Golden Earthworm Organic Farm. Apparently, it’s zucchini-time at the farm ’cause tonight’s share included (count ‘em) 10 pieces of summer squash (8 green and 2 yellow); also in tonight’s box: garlic, tomatoes (beefsteak and cherry), green peppers, eggplant, basil and arugula. It might seem daunting to have this big influx of veggies, and you might be thinking, “how could I possibly use all that zucchini?” But if your pantry is stocked with the right stuff, it’s a cinch to build quick, healthy and delicious meals featuring the seasonal bounty.
Pasta is one essential staple that you can always build a meal around. To make this quick summer sauce I used the zucchini, squash, and tomato from my CSA box, but the ingredients can be swapped around so that you can use whatever is in yours…What’s in season in your neck of the woods?
Summer Squash Pasta
- 1 yellow squash, cut into 1-inch dice
- 1 zucchini, cut into 1-inch dice
- 1 large beefsteak tomato, diced
- 1 onion, diced
- 3-4 cloves garlic, minced
- Basil, as much as you like, chiffonade
- Grated Parmigiano
- Extra virgin olive oil, salt, pepper
- 1 lb pasta (I used Campanelle, and loved it)
- Fill your largest pot with water, add a generous amount of salt, cover and turn the burner to high. When the water boils, cook the pasta according to the box’s instructions. For more pasta tips and tricks, click HERE.
- While you’re waiting for the water to boil, heat a large skillet on medium-high, add oil and onions, season with salt and pepper, and sauté until golden. Add garlic, cook for another few minutes. Add zucchini and squash, season again with salt and pepper, and sauté until squashes soften. Add tomato, turn heat to low, stir and sauté until everything kind of melts/melds together.
- When the pasta is cooked, drain, add to sauce, and toss to combine. Add basil and grated cheese.
NOTE: All ingredients except pasta, oil, salt, pepper, and cheese came from our CSA box. Hooray!!
Printer Friendly Version
© 2008-2010 Sustainable Pantry
4 Comments
Love summer squash. I buy as much as I can from the farmer’s market! This looks yummy!
The growing season in Boston must be similar to New York, because we get almost the same thing in our CSA each week that you do. And I’m not a very creative cook, so I really appreciate that your recipes to use as many of the veggies as possible. We made this last night and my boyfriend actually begged to be the one to take the leftovers to work today. Thanks!
Brenda: Thanks for your comment. I’m thrilled that you and your boyfriend liked the pasta, but bummed that he got to take ALL the leftovers. We got 4 more zucchini this week…So I’ll be showing even more ways that we use it.
lex – love it! i gotta try this!
One Trackback
[...] bread crumbs, and of course, Gruyere. Wow! Alexa at Sustainable Pantry’s dish Easy Pasta Dish with Zucchini and Summer Squash also contains both veggies. She and her husband have a CSA (Community Supported Agriculture ) [...]