My garden is now producing an abundant amount of squash, and as a result, I have found myself in search of creative and tasty ways to use my yellow crookneck and zucchini. The heat of the summer, however, does not make me want to cook much. Luckily for me, this is an easy recipe that you can whip up in no time, and it also tastes delicious served cold at a warm outdoor picnic.1 pound penne pasta
¼ cup fresh parmesan cheese
4 garlic cloves, finely chopped
3 tbsp. olive oil
3 zucchini, sliced
3 small yellow or crook-neck squash, chopped
1 med. White onion, chopped
2 bell peppers, chopped
½ cup chicken stock
5 tbsp. butter
Cook the pasta according to directions. In a large saucepan on medium heat, heat olive oil with garlic, onions and squash, and cook for about 8 minutes. Add chicken stock and butter, and salt and pepper to taste. Poor squash mixture over pasta and add cheese to the top. Serves 4-6.
Recipe by Karen Grimes
