10 August 2010

Zucchini and Cherry Tomato Pasta

We were going to go out to Amy's Place for dinner last night, but Turner wasn't in the mood, having worked hard all day. He asked if there was something at home we could eat. Of course, there was. I can make dinner out of just about anything. And with a fridge full of vegetables from this week's CSA bag, dinner would be easy.

I sautéed a yellow summer squash with a Vidalia onion (chopped) and some fresh garlic in extra virgin olive oil. Added a pint of cherry tomatoes (halved) and chopped olives when the squash was done. Added cooked whole wheat Delallo organic shells (the starch on this pasta is divine). Tossed that with more EVOO and fresh parsley, basil, and oregano from my herb box. Fini!

1 comment:

  1. This is one of my favorite kinds of pasta. Will have to remember to buy shells next time; I usually go for fusilli.