The Culinary Works

I found some lovely sweet zucchini and yellow squash at the farmers market. Typically when I buy produce, I just buy what looks good and figure out what to do with it later, but the second I tasted a bite raw from the vendor, I knew exactly what I was going to do with it. Paired with some whole grain pasta, some spicy sautéed squash and olive oil were going to make us a quick, healthy and delicious summer meal.

RECIPE

• 1 cup diced zucchini
• 1 cup yellow squash
• 2 thinly sliced garlic cloves
• 1 teaspoon dried pepper flakes
• Salt and Pepper to season
• 2 Servings cooked whole grain pasta

While the pasta is cooking in salted water according to package directions, heat your sauté pan over medium high and add a couple tablespoons of olive oil. Once the oil is hot, add the squash. Stir the squash around for several minutes, then add the pepper flakes and sprinkle with salt and pepper. Continue to stir occasionally (or flip the pan if you feel fancy) until the squash is about half way cooked, approximately 4 minutes. Add the sliced garlic and give the squash another 2 or 3 minutes to cook. Remove from the burner and add 2 more tablespoons of oil, this will be the sauce for your pasta. (Remember, raw olive oil is full of nutrients)