Sunday, July 26, 2009
It's Too Hot To Cook
Unless it is this.
Since I am a baseball widow for the next several days (Jon will be out of town spitting sunflower seed shells and watching his son play in the Little League All-Stars State Playoffs) I get to enjoy the luxury of either cooking whatever I want or not cooking at all. The latter never appeals to me and after working in the garden and pulling weeds in the yard all day yesterday, I thought I would treat myself to a big bowl of pasta.
My zucchini and squash aren't quite ready yet so I had to buy some, but yes, that is my home grown basil and it is pretty darn fantastic!
Lemon Basil Pasta
1 Medium Zucchini, Sliced
1 Medium Yellow Squash, Sliced
3 Cloves Garlic, Minced
1/2 Cup Fresh Basil Leaves, Chopped
1 Lemon, Zested and Cut In Half
1/4 Cup Extra Virgin Olive Oil, Plus 2 Tablespoons
1 13 oz Box of Multigrain Penne Rigate Pasta
Salt and Pepper
Parmesan Cheese, Freshly Grated
Cook pasta according to directions (until al dente), drain and set aside.
In a bowl, combine lemon zest and the juice of the lemon. Slowly whisk in olive oil. Add to pasta and toss to coat.
In a skillet, heat the two tablespoons of olive oil and add garlic. Heat for about 30 seconds and add zucchini and squash. Saute until vegetables are slightly crisp. Remove from heat and stir in basil. Add to pasta and stir. Top with fresh Parmesan and salt and pepper to taste.