Mikeys Summer Squash Pasta Recipes

Steps:

• In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Steps:

• Preheat oven to 350°F
• Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water.
• Cover & bake til ltender (50 to 60 minutes).
• Let cool & mash flesh.
• Set aside.
• In a large bowl, combine 3/4 c squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth & pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes.
• Shape & cook dough as desired.

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
• Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
• Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Steps:

• Using a vegetable peeler, peel one strip off of the first squash, lengthwise. Discard first strip (since it's all skin). Rotating the squash, continue peeling the squash so each strip has a thin sliver of skin. Once there is no skin left, use the peeler to slice around the remainder of the squash until you hit the seeds. Repeat with other two squashes.
• In a large pan over medium heat, heat enough oil to cover the bottom of the pan. Add garlic and red pepper flakes, and cook for 2-3 minutes. Once the garlic starts to turn golden, add the slivers of squash and a dash of salt and pepper. Using tongs, toss to coat and drizzle a little more oil if the squash looks dry. Cook for 3-4 minutes until the slivers start to wilt. At this point, add the tomatoes and cook for an additional 2-3 minutes.
• Remove the pan from heat and immediately stir in ricotta and fresh basil. Use the tongs to work the ricotta into a sauce, ensuring each strand of squash is coated.
• Serve immediately or at room temperature.

Steps:

• Batter (from Rhonda in Texas 178075).
• Read more at: http://www.food.com/recipe/batter-178075?oc=linkback.
• Mix all ingredients together with wire whisk.
• Dip veggies in batter, then deep fry in hot oil.
• Boil linguini till al dente.
• roll in battered squash.
• Add salt and pepper.

Steps:

• Put water on for pasta and cook the pasta according to the directions on package.
• in a large sauce pan or frying pan, fry bacon until nicely browned and crispy then remove and set aside.
• drain bacon grease and discard, But, do not wipe or clean pan because you want that stuff left in there!
• Add all of olive oil to your pan at a medium heat.
• add garlic to pan and saute for 1-2 minutes being careful no to burn.
• add onion and continue to saute until onions are tender.
• add tomatoes to pan and saute until 1/2 or so of the liquid has evaporated stirring often to help deglaze the bacon goodness from the pan.
• add all squash and toss into the rest of the ingredients and continue to saute and stir until squash begins to soften.
• at this point add the 2 tsp of butter to the pan and mix into the veggies.
• when veggies are tender to your liking, remove from heat and add the cooked crispy bacon, chopped basil and parmesan cheese and toss 1 more time.
• plate the pasta individually or place in a large serving bowl and top the pasta with the squash! sprinkle with extra parmesan if you like and serve with a green salad and some garlic bread. Good stuff!