WEEKNIGHT SUMMER SQUASH PASTA

4-5 servings, 20 minutes

INGREDIENTS

• 3 yellow summer squash, chopped

• 1 tomato, chopped

• 4-5 sprigs of basil, stem & leaves included  

• 1 tsp fennel seeds, freshly ground

• 1 tsp dried oregano

• Dash cinnamon powder

• 2 tbsp olive oil 

• 1/4 - 1/2 cup pasta water - add more or less for consistency

• 1/2 tsp - 1 tsp salt 

• Dash coconut milk (optional - adds creaminess, cooling, and hydration for summer)

• Parmesan cheese for topping (optional)

• 1 lb of your choice of pasta (I used brown rice & quinoa noodles)
  

DIRECTIONS

1. Add squash, tomatoes, basil, salt, spices, olive oil to a mixing bowl.

2. Mix and allow to sit while you prep your pan/ noodles/ clean your kitchen etc. It's not necessary, but it is nice if they marinate for at least 3-5 minutes.

3. Add to pan over medium heat with 1/4 cup water. Bring to a simmer and simmer covered for about 15-20 mins.

4. Cook the pasta in a separate pot according to package directions.

5. Remove the basil stems from the cooked veggies and add the cooked veggies to a blender with the pasta water and coconut milk if using, adjust seasoning and water for consistency as needed.

6. Pour over the cooked pasta and stir in cheese if using. Enjoy! 

#kidfriendly #vata #pitta #summer #fall

Notes

• This recipe was created while trying to utilize seasonal summer ingredients at their peak, before they go out of season, and while trying to get my toddler to eat vegetables. She ate this no problem, and thought it was "cheesy noodles" the whole time.

• I learned this method of making a veggie-based pasta sauce from an Italian chef when making a classic pomodoro sauce. I have applied the same method to a variety of seasonal veggies.

• Basically - mix veggies + oil + seasoning/ spices/ aromatics + fresh herb in a bowl, then cook with water for about 20ish minutes, and blend. He does strain through a fine-mesh strainer to remove the chunks and create a velvet smooth sauce - which you can also do. But, I prefer to keep the fiber and nutrients in the sauce, especially for my toddler. Although, the strainer method is DELICIOUS, especially for a tomato based pomodoro sauce.

• This dish does need a bitter green, although we are getting a mild amount of bitter with the basil. To make it well-balanced, I would serve this with some steamed kale or steamed greens - your kids might not eat that part, but you should :). That way, we get all 6 tastes in the meal, there is a balance between heavy & light, and you are not left craving anything after the meal.