Whole Wheat Pasta with Cherry Tomatoes and Squash

11 Aug

Cherry tomatoes and patty pan squash
Ingredients
(calculate quantities based on how much your family will eat)

Whole wheat pasta
Olive oil
Garlic, chopped
Cherry tomatoes, halved
Patty pan squash, chopped
Kosher salt
Pepper (freshly ground is best)
Parmesan cheese (freshly grated is best)

I’ve been slacking a bit on our menu planning, so our meals this week have been of the “throw something together that won’t take more than 30 minutes” variety. Luckily we have a bounty of organic produce (from our local CSA) in our vegetable drawer to choose from for inspiration. Included in this week’s basket were a handful of enormous patty pan squash and a huge bag of gorgeous cherry tomatoes. Fresh, organic produce is the key to making simple dinners delicious. And cheese never hurts.

I also wanted an excuse to use my new Le Creuset dutch oven again. I admire it daily and cook with it weekly, if not more. Every home should have one! (And pssst: I found mine at the outlet, in perfect condition, for 40% off.)

Back to dinner. Boil some pasta; I used whole wheat rotini.

Heat up a decent amount of olive oil and saute some chopped garlic for a minute or two. I used around two or three cloves.

garlic and olive oil

Add in the cherry tomatoes, sliced in half, and the squash, chopped into large chunks. (I included a zucchini but the patty pan squash held up better and wasn’t nearly as bitter. It’s fast becoming a household favorite.)
Cherry tomatoes and patty pan squash

Cook, uncovered, until tomatoes are soft and squash is the desired consistency. (My husband and daughter are not fans of squishy squash.) Sprinkle with kosher salt and freshly ground black pepper.
cherry tomatoes and patty pan squash

Toss with pasta and serve with freshly grated Parmesan cheese.
pasta, cherry tomatoes and squash

Enjoy!

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2 Responses to “Whole Wheat Pasta with Cherry Tomatoes and Squash”

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