Yes, you read correctly, I broke the blog (don't you hate it when you break the internet?).
Long story, but lots of the pics will be down for a few days.
Sorry, be back soon!
Thursday, August 21, 2008
Sunday, August 17, 2008
In our last box from Five Leaves Farm we received beautiful yellow summer squash. Our first thought was C's mom, and her yummy spaghetti with squash. We started with that and ran with it.
Ode to Summer Pasta
Click Here for Printable Version
1 pound pasta (we used thin spaghetti, but I'm sure it would work with anything)
2 cups yellow summer squash, cut into thin half rounds
12 cherry tomatoes, tops cut off and halved/quartered depending on size
4 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken broth (or some chicken bullion)
10 basil leaves, roughly cut or ripped
salt & pepper to taste
optional: 1 tsp fresh oregano, 1/4 tsp red pepper flakes, grated romano cheese
Heat a large pot of salted water for cooking the spaghetti while you prep the veggie mixture.
Once boiling, add the spaghetti to the water and start the sauce.
Coat large pan with olive oil and put over medium-high heat. Once hot, stir fry squash until soft. Add tomatoes, garlic, white, broth, salt/pepper and cook until tomatoes soften.
Drain pasta and add to squash mixture along with fresh basil (and any of the optional ingredients). Toss to coat.