I wandered into our kitchen yesterday about noon… without a clue as to what we were going to eat for lunch.
Side note: Now is not a good time to remind me of all my posts about menu planning… I had been in the kitchen canning jelly since 8 that morning, so I had a good excuse, right?
Jeremy had been outside working all morning and was tired and hungry… and hot. (It’s only been 104-degrees here in Texas this week.)
“What’s for lunch?” he quizzed.
I grinned at him. “Jelly?”
He laughed his I-don’t-think-so-laugh. “How about something that doesn’t heat up the kitchen? And something that uses up squash- we have a ton of it.”
I glanced at the basket of yellow veggies on the counter. Yep, better use them up before they turn mushy.
A dish that doesn’t have to bake in the oven, uses lots of squash, and that can be on the table in 30 or less? Hmmm.
Here’s what we ended up having for lunch… 22 minutes later.
Jeremy asked me to save the recipe. 🙂
Skillet Garden Pasta
2 C macaroni (or small shell) pasta (I use brown rice pasta)
2 medium yellow squash, sliced thin
1 medium zucchini, sliced thin
1 small onion, chopped
½ tsp garlic salt
dash of pepper
¼ C coconut oil or butter
1 C chicken broth
1 medium tomato, diced
2 tsp parsley
1 C shredded cheese
Cook pasta in boiling water until tender, about 9 minutes.
Meanwhile, in a large skillet, saute squash, zucchini, onion, garlic salt and pepper in hot oil or butter. Cook just until tender, then add chicken broth. Stir in your diced tomato and allow the mixture to simmer about 5 minutes. (You want some of the liquid to soak into the vegetables.)
Strain cooked pasta and add to vegetables. Stir in parsley and shredded cheese; allow cheese to melt then serve.
A delicious dish to use up your garden veggies… in a hurry… without turning your kitchen into a furnace!
What are your quick-on-the-table summer-time favorites?