I'm so excited the farmer's market is going again! I love filling up my basket with fresh fruits and veggies, local honey and wine. And then eating it all up. That's good, too!
Now that the weather's starting to heat up, and since I work ten-hour days, I'm sticking to cool, quick dinners. I added green salad and iced tea to this, and it took about twenty minutes. This recipe is from "Food for Paradise" cookbook, which was compiled by St John the Russian church in Ipswich, Mass. It's full of cooking tips and family friendly recipes. I found it at the Holy Virgin Orthodox cathedral in San Fransisco, in the bookstore.
Summer Linguini
8 oz linguini
1 lb sliced summer squash
1 lb ripe tomatoes, coarsely chopped
1 C chopped fresh basil leaves
2 TBS oil
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes (or to taste)
1/4 C soy Parmesan cheese (optional)
Cook linguini according to package directions. During last 5 minutes of cooking, add squash. While this is cooking, combine tomatoes, basil leaves, oil, salt, pepper, red pepper flakes and cheese. Drain pasta and squash. Toss with the tomato mixture and serve. A light pasta for hot days.
1 lb sliced summer squash
1 lb ripe tomatoes, coarsely chopped
1 C chopped fresh basil leaves
2 TBS oil
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes (or to taste)
1/4 C soy Parmesan cheese (optional)
Cook linguini according to package directions. During last 5 minutes of cooking, add squash. While this is cooking, combine tomatoes, basil leaves, oil, salt, pepper, red pepper flakes and cheese. Drain pasta and squash. Toss with the tomato mixture and serve. A light pasta for hot days.
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