For a time a while back I was really into cooking every night. I would make something new and exciting to change things up a bit. Last week, I got back into that a bit and man did I have fun!
I wanted to share with you this recipe because its very easy and also very frugal. I couldn’t find my receipt so I don’t have the exact prices, but I know they are close. Here’s the recipe if you’re interested in something different tonight!
Ingredients Needed:
- 2 Yellow Squash- Medium sized $2.48/lb (Mine were only 1/2 lb)
- 1 Zucchini $2.48/lb (Mine wasn’t even 1/2 lb)
- Fresh Garlic $.78 for 2 (They come in a little red box)
- Penne Pasta (If you have a stockpile, then you have this already!)
- Few Tbsp Olive Oil (you probably have this on hand)
- Your herb of choice- I used Italian Parsley $.78 a gathering
What to do:
- Slice up your squash and zucchini into medallions. Coat with olive oil and the seasoning of your choice. I used a McCormick Garlic Pepper.
- If you have a George Foreman grill you can grill them there. If you do not, you don’t have to grill them- this just grills in the seasoning flavor.
- Next, place a few tablespoons of olive oil into a skillet and drop your squash and zucchini in. Get your pasta water boiling and drop your pasta. Put a few drops of olive oil into your water to keep them from sticking. And salt the water if you prefer.
- Peel a clove or two (which ever you prefer) of your garlic. You can chop it up or grate it into your squash and zucchini. This was my first time grating it and that was quite fun! Cook them while your pasta is cooking. They will become limp. Scoop a little of your starchy pasta water and add to the sauce.
- Once the pasta is cooked, drain and pour in with the squash and zucchini. Mix together and add some of your chopped herb.
- If you have mozzarella cheese, sprinkle a little over the top. Otherwise, top it off with a little bit of your chopped herb.
- Viola!
This meal turned out to be amazing. My husband and I didn’t even know we liked squash or zucchini! And let me tell you, my husband ate every bit, even the leftovers for lunch. You can serve this with a nice salad or garlic bread.
