Easy Breezy Summer Spaghetti
What vegetable says summer more than summer squash? Whenever I hear the word summer squash, I always assumed it was just that yellow squash that you see flood grocery stores June through August. However it is a term that actually describes a variety of squashes, including zucchini. Summer squashes differ from winter squashes because they are harvested before they are mature. They also have a pretty short storage life after harvest.
As always, there are various way to prepare these vegetables. One of my favorite ways to eat summer squash is to saute it with a little salt, pepper, and olive oil. My grandma makes a mean fried zucchini, it was the only way I liked to eat it as a kid. These ingredients though are very commonly found in Italian inspired dishes and for good reason too. The zucchini variety of squash specifically was cultivated in Italy and was likely introduced to the U. S. of A. by Italian immigrants. That being said, these vegetables seemed like a good choice to add to a dish of spaghetti. Then by replacing the usual ground beef or sausage with white beans, the dish really lightens up for summer.
Servings: 4 Time: 15- 20 minutes
Ingredients:
Steps:
1.) Start boiling a pot of salted water for the pasta. Meanwhile prep, by rinsing and draining your beans. Then start slicing up your zuchinni and squash. Try to keep the slices on the thin side so they cook quickly and evenly.
2.) Heat your olive oil in a pot or skillet over medium heat. Add the vegetables, red wine, and herbs. Saute for 4-5 minutes, they should start looking translucent.
3.) Get the noodles in water and boil 8-10 minutes. I like to chop or break mine in half for easier eating.
4.) While noodles are cooking, add the beans, spinach, sauce and water to the zucchini and squash. Bring to a boil, then quickly simmer for 10 minutes or until spinach wilts.
5.) Once noodles are finished, drain and combine with sauce mixture. Serve with fresh ground pepper and grated cheese and your done!
As always, there are various way to prepare these vegetables. One of my favorite ways to eat summer squash is to saute it with a little salt, pepper, and olive oil. My grandma makes a mean fried zucchini, it was the only way I liked to eat it as a kid. These ingredients though are very commonly found in Italian inspired dishes and for good reason too. The zucchini variety of squash specifically was cultivated in Italy and was likely introduced to the U. S. of A. by Italian immigrants. That being said, these vegetables seemed like a good choice to add to a dish of spaghetti. Then by replacing the usual ground beef or sausage with white beans, the dish really lightens up for summer.
Servings: 4 Time: 15- 20 minutes
Ingredients:
- 1/2 lb of Spaghetti or Fettuccine Noodles
- 1 15 oz. can of Great Northern Beans (or other white bean), drained
- 1 Yellow Summer Squash, halved and sliced
- 1 Zucchini, halved and sliced
- 1 tb Olive Oil
- 2 tsp.Red Wine Vinegar
- 1 tsp. Rubbed Sage
- 1 tsp. Thyme
- 2 tsp Oregano
- 1 cup of Spinach leaves, torn or chopped
- 2 cups of Spaghetti Sauce, approximately half the jar
- 1/4 cup of Water or Broth
Steps:
1.) Start boiling a pot of salted water for the pasta. Meanwhile prep, by rinsing and draining your beans. Then start slicing up your zuchinni and squash. Try to keep the slices on the thin side so they cook quickly and evenly.
2.) Heat your olive oil in a pot or skillet over medium heat. Add the vegetables, red wine, and herbs. Saute for 4-5 minutes, they should start looking translucent.
3.) Get the noodles in water and boil 8-10 minutes. I like to chop or break mine in half for easier eating.
5.) Once noodles are finished, drain and combine with sauce mixture. Serve with fresh ground pepper and grated cheese and your done!
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