#Yellow squash recipes how to

Tortellini Alfredo with Roasted Peppers Recipe Healthy Three-Cheese Chicken Pasta Bake Recipe If it's easy you're looking for, pasta answers the call deliciously! Here are a few more pasta recipes to try on busy nights: The best meals are the simplest ones that let the natural flavors speak for themselves. But if you’ve been blessed with the skills to maintain a garden, definitely take advantage of using the fresh squash and basil from your own garden.

#Yellow squash recipes how to

So until I figure out how to not kill all living things, I will continue to make this pasta with the fresh and inexpensive squash from my local grocery store. A black thumb maybe? I’ve been told that you can grow anything in Florida, but this Florida girl right here has proven that wrong. This is the way I have been serving summer squash to my family to years. I have whatever the opposite of a green thumb is. Let me state for the record that I do not have a garden. With the hectic schedules of sports and homework that’s exactly what I need. Pasta is always a winner with my crew so this Pasta with Yellow Squash was gobbled down in no time.įarfalle pasta is tossed with some fresh yellow squash, garlic, basil and Parmigano-Reggiano for a light, no-fuss meal that can be on the table from start to finish in less than twenty minutes. My kids just started school this week (can we get a hallelujah?) and now that we are back to the grind I need healthy, fast meals that my whole family will eat. Toss to combine, remove from the heat, and finish with toasted nuts for crunch, chopped herbs and lemon juice for brightness, and Parmesan for a salty kick.Simple, quick and kid-friendly - just the meal I need now that the kids are back in school and we're back to routine!

Push the squash to the side of the skillet and add minced garlic to the other side along with red pepper flakes, cooking until the garlic is golden and fragrant. Add more flavor: The pan-seared squash is tasty on its own, but it becomes a more cohesive dish with the addition of complementary flavors.Once the squash is golden and tender, it’s done! Cook, tossing, then check for doneness: Cook, tossing the squash a few times to make sure every piece has a bit of undisturbed time touching the bottom of the pan.There should be enough slices to cover the bottom of the pan with a bit of overlapping, but not much more otherwise you will end up with steamed rather than sautéed squash. Resist the temptation to overcrowd the pan. You can add more seasoning later to taste, but for now, use just enough so it has some time to soak in.

Do not overcrowd the pan: Add the sliced squash to the pan and season it right away with salt and pepper.

The idea behind using both is that the oil helps prevent the butter from burning over the higher heat and the butter contributes nutty, rich flavor. For extra flavor, we use cook the sliced squash in both oil and butter, although this recipe can be prepared with just olive oil if desired. Before you add the squash, heat the fat in the pan. It should be hot enough that the food starts to sizzle and cook right away, which usually takes about two minutes. Preheat the pan & add fat: Start by preheating the pan.