Meatless Fridays, Week One

Here is what we had for dinner tonight:



And here is the recipe (the usual rules apply about this being a meal for a couple with one small child, adjust as necessary for larger families):

Garlic Herb Pasta with Summer Squash

Ingredients:

1 box Garlic Herb Fettucine
1 large or two smaller yellow summer squash and/or zucchini (both work equally well and taste great together), cut in half lengthwise and then into 1/2 inch slices crosswise
2 tbsp extra virgin olive oil
Salt (to taste)
Black pepper (to taste)
About 1/2 cup extra virgin olive oil (I eyeball this every single time, you just need enough to thorougly coat the pasta after it is cooked and drained.)
1/3 cup grated parmesan or parmigiano reggiano cheese (whichever you have on hand, I like the latter the best for taste, though)
More salt (to taste)
More pepper (to taste)

Directions:

Boil pasta as directed on the package. Meanwhile, in a large nonstick pan heat the 2 tbsp olive oil over medium heat until hot but not smoking. Season the squash with salt and pepper and add to pan. Saute the squash, stirring frequently and adding salt and pepper to taste, until done to your liking (I like it to be very soft and have brown "grill marks" on it, but you may like it less cooked).

When pasta is done, drain in colander. Toss cooked, drained pasta in a large bowl with the squash, olive oil, salt, pepper, and grated cheese until everything is nicely mixed. Serve with a little extra grated cheese for garnish, and a side salad or breadsticks.


Enjoy!