Penne With Summer Squash & Basil

Adapted from World Vegetarian by Madhur Jaffrey, courtesy of Capay Valley Farm Shop

INGREDIENTS
3-4 small to medium summer squash
Salt
5 tablespoons extra virgin olive oil
1 large onion, peeled and cut into fine half rings
1/4 cup vegetable stock or water
About 30 fresh basil leaves, torn in pieces
1/2 cup fresh mint leaves, coarsely chopped or torn (optional)
1 pound penne pasta
Freshly ground black pepper
4-6 tablespoons freshly grated Parmesan

PREPARATION

  • Halve the summer squash lengthwise, then cut crosswise into   1/4 inch-thick slices.
  • Heat oil over medium heat in large frying pan or sauté pan .
  • Add the onion and cook about 5 minutes stirring occasionally.
  • Add the summer squash, stir and cook for another 5 minutes or until soft.
  • Taste for salt, adding more only if it is needed.
  • Add the stock, stir once or twice, and turn off the heat.
  • Add the basil and mint (if using) leaves and toss.
  • Cook and drain pasta according to package instructions.
  • Add the squash mixture, black pepper, and cheese, if desired.
  • Toss to mix and serve immediately. Serves 4

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.