Zucchini Summer Pasta Recipe
- 3 cloves garlic, chopped
- 1 white onion, chopped
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 zucchinis, thickly sliced
- 2 yellow squash, thickly sliced
- salt and pepper to taste
- 1 pound angel hair pasta
- 1 (28 ounce) can crushed tomatoes
step 1: In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
step 2: While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.