Ok, I know, tonight I cheated. It doesn't bode well for when things get really tough, but it is Monday, I was in a hurry, so there you go.
Tonight was pasta and squash. This is an easy, yummy way to use summer squashes. It is easy and fast, and everybody just loves it.
1 medium squash skin removed, sliced into quarters and sliced into 1/4 inch slices
1 medium onion sliced very thin
3-4 cloves of garlic, chopped fine
1 T capers chopped
2 T Olive Oil
1 box Penne Pasta
1 Jar of your favorite sauce (or if you are really ambitious, 1 qt of home made)
Salt 2 quarts of water and bring it to a hard boil. Cook pasta according to directions.
Heat a heavy bottomed pan . When the pan is hot, add the olive oil. Add the onion and cook the onion until it is lightly browned. Add the squash and cook until the squash starts to brown. Add the capers and garlic. Cook for 3 minutes or until the garlic just starts to lightly brown. Add the sauce.
Place a cup and a half of pasta on a large plate. Top with 3/4 cup of sauce.
You can add sausage ( I used turkey sausage tonight), parmesan cheese or any other topping you like.
Reviews: 8 year old loved it (ate the whole plate), 18 year old loved it, 14 year old was at a friends for dinner, wife loved it as well.
All in all a hit, and a great way to hide summer squash in dinner.
Totally agree - this is a delicious way to work in lots of veggies!
ReplyDeleteHere's a recipe I've used at home for a Moroccan twist:
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon cinnamon
2 medium summer squash (zucchini), sliced in half lengthwise and then sliced horizontally into 1/4 inch "half-moon" slices
1 cup chopped tomatoes (optional)
1 can chickpeas (optional)
1/2 teaspoon cumin
1/2 teaspoon coriander
1-2 cups water
Heat oil over medium high heat in a heavy bottom saute pan. Stir in the onion and cook for 3-5 minutes or until tender. Stir in spices and cook until aroma is released. Stir in summer squash, tomatoes (if using), and water (less water if using tomatoes, more water if no tomatoes). Bring to a simmer and cook for 10-15 minutes (until zucchini is tender). Add water if the pan becomes dry while cooking (there needs to be a little simmering liquid at the bottom of the pan through the cooking process). Stir in chickpeas (if using) and simmer for another 3-5 minutes or until heated through. Add salt and pepper to taste. Great with couscous, rice, or pita.
:-)
PS. Cooking for kids is totally intimidating to me (lucky I only have a baby at home for now!) so I hope you won't hold it against me if you happen to try this and everyone dislikes it! :-p