Linguine with Golden Squash

Did you miss me?  Well, I sure have missed connecting with you!  My work schedule in June dramatically increased which left minimal time for cooking and no time for blogging or even working out {do I hear a mini violin? hee,hee}.  I am thankful for the work, but I truly missed my time blogging and creating in the kitchen.  

This recipe was made on a busy weeknight when all I wanted was something quick and simple. This dinner for two was made in 20 minutes, including prep time, which certainly met my requirements.  You'll be delighted to know it's not only easy, but delicious!  

Zucchini and squash hit their peak in summer, so try them now while the getting is good.  On the prior Saturday, I headed to Ferguson's Farmer's Market.  The beautiful golden-yellow squash caught my eye at "Mast's Produce and Bakery" vendor's stand, so I had to purchase this hybrid squash. also purchased my pasta at the farmer's market from the vendor "Notable Noodles".  They have a great selection of Pappardelle's Pasta, most have exciting flavor combinations, but I was looking for a simple pappardelle (not the brand name, but the pasta type) or linguine pasta so the veggie and herb flavors could stand out.  I didn't see that, so I chose the "Pasta Luce" or pasta lite.  It has 40% less carbs and 200% more protein.  I found that this pasta was a little tough and didn't melt in your mouth like traditional pasta, but if you are on a low carb diet, this might be a good choice for you.  

Here's hoping that in July I will have time for my weekly posts.  Until next time, Mangia! 

 

Ingredients for Linguine with Golden Squash

makes 2 servings

  • 4 oz of pasta (Pappardelle or Linguine) 
  • 1 medium golden squash (or zucchini)  
  • 2 cloves of garlic
  • 1/4 of red onion
  • basil (about 4-6 hand torn leaves)
  • olive oil
  • salt & pepper
  • Parmigiano Reggiano cheese (freshly grated or shaved)

Directions to make Linguine with Golden Squash

  • In a large stock pot, bring water to a boil.  Add about 3 tablespoons of sea salt.  Once water is boiling add pasta.  Cook about 15 minutes until al dente.
  • Julienne squash, mince garlic, and finely dice onion.  Saute in pan (med-high heat) with olive oil. Salt and pepper to taste. 
  • When pasta is done cooking, drain and add pasta to saute pan at medium-low heat.  Toss pasta and veggies.  Add a drizzle of olive oil and basil leaves. 
  • Turn heat off.  Add cheese, then serve.