The last items I scored from the farmers' market were little globe-shape zucchini and squash. They looked cute enough to carve, and too precious to pass up. Though they were probably ideal candidates for a stuffing, I had no intention on turning the oven on. It's hot--at least in the Midwest--so everything had to happen on top of the stove.
I scored this little recipe from Diane Seed's The Top One Hundred Pasta Sauces, and it seemed like the perfect platform for these oddly shaped items. It's just veggies, pasta, olive oil, salt, and pepper. She even scorns cheese. Ultimately, the squash and zucchini would have nowhere to hide. If they were as good as they looked, I'd be a happy man. It is hard to believe the veggies could carry a dish like this, but it turned out fresh, oddly sweet, and completely satisfying. Though a little sprinkle of Parmesan wouldn't hurt anything.
Read more: In Season: Summer Squash
- 1 squash
- 1 zucchini
- 1/2 pound spaghetti
- 2 1/2 ounces olive oil
- Salt and pepper
1. Bring a large pot of water. Once there, add the pasta.
2. Meanwhile, slice the squash and zucchini very thinly into rounds. Pour the oil into a pan and turn the heat to medium high. Add the rounds and fry until tender.
3. When the pasta is ready, drain and add to pan. Mix everything together and some salt and pepper. Serve up immediately.