Italian Summer Squash Food

PASTA WITH SUMMER SQUASH RECIPE

Pasta with Summer Squash Recipe image

Provided by Phil Torre

Time 20m

Number Of Ingredients 7

Ingredients

1 pound farfalle, penne or fusilli pasta
1/4 cup extra virgin olive oil
1 pound small squash such as zucchini or yellow squash, sliced thinly
1/4 teaspoon red pepper flakes
salt to taste
1/4 cup freshly grated Parmagiano-Reggiano cheese
4 large basil leaves, washed, patted dry and chopped

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.
While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Cook stirring occasionally until squash is starting to soften about 8 minutes.
When pasta is cooked to just under al dente reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash, and stir together over the heat until well combined.
Transfer the pasta to serving plates. Sprinkle with remaining basil and serve.

ITALIAN SUMMER SQUASH

Italian Summer Squash image

A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.

Provided by Always in the kitch

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 green zucchini
3 yellow squash
1 large onion, quartered and sliced
3 garlic cloves, minced
1 teaspoon italian seasoning
1 teaspoon basil (or fresh to taste)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons margarine or 2 tablespoons butter

Steps:

Sautee garlic and onions in butter, until tender.
Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
Cover and cook over medium heat 5 minutes.
Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
Squash should be a little firm. Remove to bowl, sprinkle with cheese.

Nutrition Facts : Calories 146, Fat 8.4, SaturatedFat 2.5, Cholesterol 5.5, Sodium 187.5, Carbohydrate 13.7, Fiber 3.6, Sugar 9, Protein 6.6

ITALIAN ZUCCHINI AND SQUASH

Italian Zucchini and Squash image

I got on a kick of finding new recipes for zucchini and squash this summer. My husband's and my favorite is the simplest dish so far. It takes very little prep time, a little patience while your kitchen becomes filled with this delicious aroma, and amazement at how simple this is. It was a very easy way to impress my husband for a nice romantic meal.

Provided by flirtyfunchick

Categories Vegetable

Time 30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 medium zucchini, cleaned and sliced into 3 inch strips or 1 inch cubes
2 medium yellow squash, cleaned and sliced into 3 inch strips or 1 inch cubes
1/3 cup Italian salad dressing (I prefer Zesty Italian Dressing, any brand)
1/4 cup parmesan cheese, grated (Do not use Kraft as it will clump together and not give a good texture to the dish)

Steps:

Preheat oven to 375 degrees F.
In a large bowl, toss all of the ingredients together until well coated.
Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

ITALIAN-STYLE SPAGHETTI SQUASH

Italian-Style Spaghetti Squash image

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

Provided by ABL

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
½ cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
¼ cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
Continue baking until filling is heated through, about 20 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 21.5 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 5.7 g, Sodium 241.2 mg, Sugar 3.7 g

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