Summer Vegetable Pasta
This pasta combines summer veggies and Parmesan cheese for a delicious, seasonal meal!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 onion (cut in half and then thinly sliced)
- 1 - 2 large yellow squash (cut in half lengthwise, seeds scooped and discarded, cut into 1/4-inch slices)
- 1 - 2 zucchini (cut in half lengthwise then cut into 1/4-inch slices)
- Italian or Greek seasoning
- Dill weed
- Salt and pepper to taste
- 2 tomatoes (peeled, seeded and chopped)
- 1 pound spaghetti or linguine
- lots of Parmesan cheese (1/2 cup to 1 cup or more if you desire, plus extra for finishing)
Instructions
- Bring a large pot of water to a boil.
- Melt the butter in a large saucepan and add the olive oil. Add minced garlic. Sauté for 30 seconds, then add onion, squash and zucchini. Season with Italian or Greek seasoning, dill, salt and pepper.
- Cook, stirring occasionally, until vegetables soften. May need to put a lid on top of the veggies after a while to allow the steam to help soften.
- Meanwhile, cook pasta in salted water according to package directions.
- After vegetables have softened and started to brown, add the chopped tomatoes and cook for 1 minute. Add the hot, drained pasta to the pan and stir to combine. Add the grated Parmesan cheese. Taste to check if salt is needed.
- Serve with extra Parmesan on top.
Notes
Source: my mom :-)
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