Spicy Summer Squash and Pasta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I usually don't like zucchini and summer squash but I gobbled up this improvised recipe! Ingredients:
1 (16 ounce) package noodles |
2 tablespoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 spicy red pepper, minced |
2 large pattypan squash or 1 medium summer squash, diced |
1 medium zucchini, cut into half moons |
1 (15 ounce) can pinto beans or 1 (15 ounce) can beans, of your preference |
1 (15 ounce) can crushed tomatoes |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
2 tablespoons fresh basil, minced |
2 tablespoons fresh cilantro, minced |
parmesan cheese or romano cheese, grated |
Directions:
1. Cook noodles according to package directions.
2. Saute onion in olive oil with hot pepper and garlic for 5 minutes.
3. Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
4. Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
5. Serve squash sauce over noodles and top with fresh herbs and cheese.
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