Are you growing a garden this summer? We have a few tomato plants that are doing well, and some basil that’s not doing so great. We also have a few strawberry plants that have produced about 5 strawberries total (so much fun for Julia even though we won’t be making any strawberry pies with homegrown strawberries anytime soon). I really wish we had a bigger garden, and we’re working on putting up a planter box on our side yard. In the meantime, we’re lucky that my parents share with us. They’ve grown some delicious green and yellow squash, and they shared a few more with us this past weekend so I made them into this pasta dish.
My favorite way to prepare summer squash is grilling, usually on my grill pan because it’s easier for me than using the outdoor grill. To make this pasta, I grilled the squash and tossed it together with some whole wheat penne, baby arugula, and cheese. I had some leftover smoked gouda in my fridge that I needed to use up, so I cut it into small cubes and tossed it with the pasta. It worked ok, but I think mozzarella would be a better choice, as the smokey flavor was a bit too pronounced for the pasta. Fresh mozzarella would be especially tasty.
I love simple meals like this, because they’re both easy and a great way to use up ingredients that you have in your fridge. Pasta is great for mixing in whatever vegetables, cheeses, beans, etc. that you enjoy and need to use up. This meal is both nutritious and flavorful, and perfect for a weeknight dinner.
One year ago: Mississippi Mud Pie
Pasta with Grilled Summer Squash
Makes 6 servings
- 10 ounces whole wheat penne pasta
- 2 cups baby arugula
- 3 ounces (about 1/2 cup) mozzarella cheese, cut into small cubes (or any cheese that you enjoy and have on hand)
- 2 large or 3 medium summer squash, such as zucchini and yellow squash, sliced lengthwise into 3/4 inch thick slices
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese
- Cook pasta according to package directions. Drain and place in a large bowl. Add the arugula and mozzarella to the bowl with the pasta.
- Meanwhile, heat a grill pan over medium heat. Brush both sides of the squash with olive oil and sprinkle with salt and pepper. Grill until the squash begin to get soft, about 4 minutes per side. Place the squash on a plate to cool slightly and then cut into bite-sized pieces. Place the squash in the bowl with the pasta.
- Drizzle a little olive oil over the pasta, sprinkle with salt, pepper, and Parmesan, and toss to mix. Serve.
Source: Kristine’s Kitchen.