Friday, June 12, 2009
This is a made-up recipe but it is so good that I think I could eat it happily every day for the rest of my life. Right now the zucchini and yellow squash is so good in the store. So here's the scoop:
Take one smallish red onion and dice it finely. Saute in a bit of olive oil or if you are really living large, butter. Next dice two zucchini and one yellow squash. I like to cut them in half lengthwise and then cut them again so they are a smallish cube sized dice. Throw them in with the onion with a little more butter. Next slice the mushrooms. Use as many as you like. Cook this all until all the liquid has evaporated and the mushrooms and squash have become a bit carmelized. While this is happening, cook 1/2 lb. penne pasta. Reserve a bit of the cooking liquid from the pasta and drain.
When squash mixture is tender, add about 1/2 to 3/4 cup of cream. Yes...I said cream. Cook until heated through and slightly thickened. Salt and pepper well. Then add the pasta with any additional cooking liquid if the pasta doesn't get well coated in the creamy vegetable mixture. Top with lots of parmesan cheese and fresh basil chiffonade. Yummy! Perfect with a nice glass of white wine. Cheers!
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