Summer Squash Pasta

SERVES:  4   |   PREP TIME:  10 MIN.   |   COOK TIME:  20 MIN.

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Ironically, I'm not one for recipes. I'm more of a throw everything but the kitchen sink in my pan, and play with sauces and flavors. 

This recipe was created in that very manner with the help of my summer CSA box, and a few pantry staples. It's really the sauce that makes this one. Wine, parmesan, butter, and garlic. You literally can't go wrong. This easy, no-brainer recipe will become a staple in your weeknight meal rotation. Just replace the squash with any seasonal vegetable and you'll have a a year round go-to.

Summer Squash Pasta

SERVES: 4
PREP TIME: 10 MIN. | COOK TIME: 20 MIN.

INSTRUCTIONS

1. Over medium heat in a dutch oven heat 1/2 of the butter, and in 1 minute increments add: onion, garlic, all 3 squashes, and all seasonings.

2. Once the pan starts to get dry, add wine. Deglaze by scrapping the bottom of the pan with a wooden spoon.

3. Add remaining butter and fresh thyme. Simmer for 5-10 minutes, or until the squash is tender.

4. Turn off heat, stir in pasta water and parmesan. If the sauce is too liquid simmer for a few more minutes.

5. Add salt or additional parmesan to taste. Enjoy!

INGREDIENTS

1 stick Butter, cut in half
1 medium yellow onion, chopped
4 cloves garlic, minced
2 small pattypan squash, chopped
1 medium summer squash, chopped
1 medium zucchini, chopped
1 tsp. dried basil
1 tsp. italian seasoning
1/2 tsp. white pepper
1 cup white wine
1 cup parmesan
handful fresh thyme
1/2 lb. rigatoni, cooked with 1 cup reserved pasta water
to taste salt