Summer Squash Pasta with Feta and Parsley

This yummy pasta is great for using some of those squash that seem to be in abundance all summer long. This recipe is pretty flexible and you can substitute summer squash with zucchini or skip the pasta part entirely and just use spaghetti squash in place of pasta. Another great substitution would be basil for the parsley.

You will need…

  • 8 oz. dry pasta (regular or whole wheat, I prefer whole wheat)
  • 3 Tbsp. olive oil (extra virgin is preferable)
  • 2 summer squash (or zucchini), grated coarse
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup parsley (or basil), finely chopped
  • 3 or 4 cloves of garlic (I used 4, but I like things extra garlic-y), minced
  • 1 tsp. salt
  • 1 tsp. pepper

What you need to do…

1. Get the pasta going by boiling some water. You can do you everything else while the water is boiling and then while the pasta is cooking.

2. While the water is getting up to a boil, grate your summer squash (coarse).

3. By the time you grate your squash, the water will probably ready for your pasta, so go ahead and stick that in.

4. While the pasta is cooking, you’re going to pour your olive oil in a pan (make sure it’s large enough to add the grated squash) and heat that up on medium-low while you mince your garlic.

5. Add your garlic to the pan and stir until lightly brown (about 1 minute).

6. Add the grated squash to the frying pan and mix with the garlic, adding salt and pepper to season. Stir until the squash is cooked and limp (2-5 minutes, depending on the heat of the pan).

7. Make sure you’re keeping an eye on the pasta. When it’s cooked, turn off the heat and drain.

8. Finely chop parsley. If you’re using basil, you’ll want to chiffonade it.

9. Return pasta to its original pot and add the squash mixture from the frying pan, along with the crumbled feta cheese and parsley.

10. Serve in bowl and be deliriously happy with yourself!

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