Palm Beach Princess

I’ve never actually cooked with yellow squash before so when I saw it in the market I was a little bit hesitant, but they are in season (so inexpensive), and i’ve seen squash cooked on TV so I figured it couldn’t be too difficult.

This meal was seriously delicious and a cinch. I looked up a few recipes for summer squash and decided on this one from All Recipes.

I don’t typically follow recipes ingredient by ingredient, partly because I look up recipes AFTER i go to the supermarket and partly because I enjoy being creative and cooking by feeling.

This is what I ended up using:

• 1/2 box penne pasta
• 1 medium onion – chopped
• 1 medium tomato – chopped
• 1tbsp chopped garlic
• 1 cup sliced mushrooms
• 2 small yellow squashes (about 1.5 cups) – sliced and cut in halves
• Bit of olive oil
• 1/4 cup Alfredo sauce
• Salt & Pepper to taste
• Parmesan cheese for garnish

Prep vegetables. Put water on to boil pasta and cook according to box. Heat olive oil in saute pan, add chopped onions and garlic – i used quite a bit of garlic, you can adjust this to your own taste. Saute for a few minutes to soften. Add yellow squash, saute for 1 minute. Add tomatoes and mushrooms, salt and pepper. Saute for 5 minutes, until mushrooms start to cook. Drain pasta and incorporate into mixture. Add 1/4 cup alfredo. You can add more if it’s looking a little dry. Toss until pasta is coated. Turn off burner and add parm cheese. Allow it to melt on top then serve, preferably with a class of white wine.

After doing a bit of internet research I found a similar recipe by Tyler Florence. In this recipe he roasts the vegetables in the oven and also uses zucchini. Brilliant! I’d still prefer the penne pasta though