I love summer squash. This is a new love, but it’s a very real one. My farmers market was teeming with all sorts of squashes last week, like yellow, zucchini and pattypan, and they all managed to find their way home with me. When I was digging around in my cabinets and drawers last night trying to figure out what to make for dinner, squash was conveniently easy to find and therefore made my decision easy.
Pasta primavera is an easy dish that allows vegetables to shine. I really love it because there are so many different colors, and more (naturally-occurring) colors usually means more vitamins and a more appetizing, flavorful dish. This dish is also perfect for a Meatless Monday!
Here’s what I used:
- 2 yellow squash, sliced into rings, then quartered
- 2 pattypan squash, cut into eighths
- 1 zucchini, sliced into rings, then quartered
- 1 Tomato, chopped
- 2 cubes of frozen basil
- Salt and Pepper
- Olive Oil
- 4 T Parmesan cheese
Here’s what I did:
- Spread the squashes and the zucchinis in a glass 8×11 baking dish. Sprinkle with olive oil and salt and pepper to taste until you have a nice, light coating.
- Roast the vegetables for about 30 minutes on 400 degrees.
- Meanwhile, bring a pot of water to boil, adding salt and olive oil. Once the water boils, add the papardelle and cook until al dente, about 9 minutes. Drain, reserving about 1/4 cup of the pasta water.
- Once the vegetables are done, remove from the oven and add in the frozen basil and tomato.
- When the basil and tomato are warmed through, add in the papardelle and the pasta water, stirring to combine. Add in the Parmesan and stir until spread evenly throughout.
- Serve as is or chop up some fresh basil and add it on top. You can also sprinkle more cheese on top.