Guys. I’ve been a little lazy when it comes to cooking these days. I’m already lazy in the summertime with dinners in general so add to that my current state and what do you get? Four hungry kids.
Don’t worry. We still feed them. But sometimes some TJ’s chicken drumettes and a salad is all that’s on the menu. Last night, however, I decided to actually cook dinner and I’m so glad I did. I had picked up some veggies at our local farm and doing that always inspires me to do something delicious with the fresh finds. So here it is. Add or subtract as you like… it isn’t a strict follow-the-recipe sort of recipe.
Pasta with Summer Vegetables
1 1/2 lbs. linguine fini (or another thick-like pasta to hold the sauce)
1/2 cup or so of extra virgin olive oil–be liberal
6-8 cloves of garlic, chopped–more or less as you see fit
2 zucchini, halved and chopped
2 summer squash, halved and chopped
1/2 cup to a cup of cherry tomatoes, halved
a large handful of fresh basil
pecorino romano cheese, freshly grated
1. Heat your oil on medium. Add the garlic and sautee for about five minutes until the oil is good and flavored. Careful not to burn the garlic.
2. Add your squash and sautee on medium to medium low heat for ten minutes or so.
3. Add the cherry tomatoes for the last few minutes. They’ll get all wrinkly and release their juices.
4. Add freshly ground sea salt–be liberal here as it’s pretty much the only seasoning.
5. Remove from heat and add your chopped basil.
6. Meanwhile, you should have your linguine cooking. Once it’s done, throw it all together. Hopefully you used enough olive oil & garlic to really coat the pasta.
7. Add freshly grated pecorino romano cheese (more of a kick then parm) or Locatelli as you like.
Voila. You’ve got yourself a summer meal.
Here’s another delicious variation if you like as well!
It was soooo good. My house still smells like garlic and I kind of want to make it again. Right now.