Zucchini Summer Pasta|Print

Servings: 4

garlic, chopped

white onion, chopped

butter

vegetable oil

zucchinis, thickly sliced

yellow squash, thickly sliced

salt and pepper to taste

angel hair pasta

crushed tomatoes

Zucchini Summer Pasta

Prep:

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Cook:

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Ready in:

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In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.