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Squash & Ties Recipe Video

Description
Video
Summary
Story
Ingredients
Directions
Comments

Summer squashes, including young vegetable marrows are harvested during the summer, while the skin is still tender and the fruit relatively small. They are consumed almost immediately and require little or no cooking.

Summary

Preparation Time10 MinCooking Time20 Min

Ready In30 MinDifficulty LevelEasy

Health IndexHealthyServings4

CuisineItalianCourseMain Dish

SpecialityWeddingMain IngredientChicken

Italian Cuisine

Recipe Story

Squash is native to North America and was one of the "Three Sisters" planted by Native Americans. Its name translates roughly to "eaten raw" in native American cultures. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided groundcover to limit weeds.

Ingredients

·1/2 lb. bow tie pasta

·1/3 cup parmesan cheese, grated

·1/3 cup toasted pine nuts

·3 cloves of garlic, sliced

·6 small summer squash, sliced into half moons

·1/4 cup chicken broth

·1 tbsp extra virgin olive oil

·Handful of basil, sliced

·Salt & pepper to taste

Directions

1) Cook your pasta according to package and set
aside.
2) Heat olive oil in a large sauté pan and add sliced
garlic.
3) Once garlic is tender (about a minute), add
squash, chicken broth, pepper and salt. Stir and
cover with lid allowing the squash to cook for
about 5 minutes.
4) Bring heat down to low before tossing in your
pinenuts, parmesan cheese, cooked pasta, sliced
basil and another shot of salt and pepper.
5) Give it a quick stir to bring all the flavors
together before plating and enjoy!