Summer Vegetable Pasta

This pasta combines summer veggies and Parmesan cheese for a delicious, seasonal meal!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings or more

Calories 377kcal

Author Meghan

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 ¼-inch slices
1 - 2 zucchini cut in half lengthwise then cut into ¼-inch slices
Italian or Greek seasoning
Dill weed
Salt and pepper to taste
1 pound spaghetti or linguine
2 tomatoes peeled, seeded and chopped
lots of Parmesan cheese ½ cup to 1 cup or more if you desire, plus extra for finishing

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.
1 tablespoon butter, 1 tablespoon olive oil, 1 clove garlic, 1 onion, 1 - 2 large yellow squash, 1 - 2 zucchini, Italian or Greek seasoning, Dill weed, Salt and pepper to taste
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.
1 pound spaghetti or linguine
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.
2 tomatoes, lots of Parmesan cheese
Serve with extra Parmesan on top.

Source: my mom :-)

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