Hello everyone and welcome to summer squash season!
This is the time of year when everyone starts giving away summer squash. Luckily, we haven't had to do that yet.... The usual summer squash we find now are zucchini, yellow squash and patty pans.
With such a variety, I am constantly looking for easy summer recipes.
We had friends over last night for a "porch sit" and I found a wonderful recipe that was super easy and included zucchini and yellow squash. This year we are growing a variety of yellow squash called crookneck. Similar to what you find in groceries and used the same way.
This recipe is also a great vegetarian option. It is from the Pioneer Woman website and the link is below. I also made part of it as a gluten free, dairy free option. I used gluten free noodles and almond milk. I did use a bit of cheese, but that was by request.....
Everyone said that both were really yummy.
So happy summer squash season! And Happy Eating!
Only 2 days until August. Cross your fingers for rain!!!
30 minutes · Serves 4-6 · Try a new kind of pesto: This one is made with a mix of zucchini and fresh herbs, and the whole dish is ready in 30 minutes. 13 ingredients Vegetarian Produce
2 Garlic cloves
1 lb Green beans
1 cup Parsley, fresh
1 lb Summer squash, yellow
1/2 cup Tarragon, fresh
1 Zucchini, medium
Pasta & Grains
1 lb Mezzi rigatoni or other short pasta
Baking & Spices
1 Black pepper
1 Kosher salt
Oils & Vinegars
1/2 cup Olive oil
Nuts & Seeds
1/4 cup Almonds
3/4 cup Heavy cream
1/2 cup Parmesan cheese, grated
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the green beans during the last 2 minutes. Reserve 1 cup cooking water, then drain the pasta and green beans and place in a large bowl.
Meanwhile, slice the zucchini in half lengthwise. Use a spoon to scrape out the seeds. Chop the zucchini into ½-inch pieces.
Make the pesto: Place the almonds and garlic in a food processor and pulse until finely chopped. Add the parsley, tarragon and zucchini and pulse until finely chopped. With the machine running, slowly drizzle in 1/3 cup olive oil and process until fairly smooth. Scrape into a bowl and mix in the parmesan and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the yellow squash, season with salt and pepper and cook, stirring, until browned, 4 to 5 minutes.
Add the heavy cream to the skillet and stir. Reduce the heat to low and let thicken slightly, about 2 minutes. Mix in the pesto until evenly distributed.
Add the pesto mixture to the pasta and green beans and toss, adding the reserved cooking water as needed to loosen. Serve with more parmesan for topping.