Mikey's Summer Squash Pasta
A favorite in my house, and a great way to enjoy young summer squash. It's delicious with or without meat but I love bacon!! I have used ground beef, Italian sweet sausage and left over chicken. you can also put this in a baking dish, cover generously with mozzarella and put it in the oven until the cheese is nicely melted. There are no rules! Enjoy.
INGREDIENTS
Nutrition- 4summer squash, young and 1 ''- 1 1/2 '' diameter cut into bite sized chunks
- 4
- 4
- 1
- 1⁄8teaspoon salt
- 1⁄2
- 3tablespoons olive oil
- 2tablespoons butter
- 10
- 6
- 1(28 ounce) can crushed tomatoes
- 16
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DIRECTIONS
- Put water on for pasta and cook the pasta according to the directions on package.
- in a large sauce pan or frying pan, fry bacon until nicely browned and crispy then remove and set aside.
- drain bacon grease and discard, But, do not wipe or clean pan because you want that stuff left in there!
- Add all of olive oil to your pan at a medium heat.
- add garlic to pan and saute for 1-2 minutes being careful no to burn.
- add onion and continue to saute until onions are tender.
- add tomatoes to pan and saute until 1/2 or so of the liquid has evaporated stirring often to help deglaze the bacon goodness from the pan.
- add all squash and toss into the rest of the ingredients and continue to saute and stir until squash begins to soften.
- at this point add the 2 tsp of butter to the pan and mix into the veggies.
- when veggies are tender to your liking, remove from heat and add the cooked crispy bacon, chopped basil and parmesan cheese and toss 1 more time.
- plate the pasta individually or place in a large serving bowl and top the pasta with the squash! sprinkle with extra parmesan if you like and serve with a green salad and some garlic bread. Good stuff!
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