I can’t remember ever having squash and zucchini this early in the year but you won’t hear me complaining! It’s been a good spring season for our farmers this year and they’ve surprised us with some early delights. This recipe comes from my grandma and makes a super easy and light weeknight dinner.

Squash and Zucchini Sauté on Pasta

Serves: 2 

1-2 Tbsps olive oil
1-2 small yellow squash, sliced
1 medium zucchini, sliced
2 cloves garlic, sliced
1/2 medium red onion, diced
1 pinch of red pepper flakes
Sea salt and pepper, to taste
Parmesan cheese, freshly grated is best

Heat olive oil over medium heat in a large skillet until oil shimmers. Add onion and red pepper flakes. Stir in oil for 30 seconds. Add garlic. Cook for another 30 seconds and add squash and zucchini. Saute until veggies are soft but not soggy. Add salt and pepper to taste. Keep warm.

While veggies are cooking, heat water and cook pasta until al dente. Drain and place in serving bowls.

Top cooked pasta with squash mixture, drizzle a little olive oil over top, and sprinkle with parmesan cheese.