For the second summer in a row now, our backyard garden puts out monster squash and I'm constantly on the hunt for new recipes in which to use it. From boats to breads, soups and salads, there's only so much zucchini bread and squash boats a family of four can take!
Thankfully, it was during a recent lull in couch-surfing and stair-diving that I had a few moments to look through one of my recent editions of Real Simple magazine where I stumbled on a delicious recipe for gnocchi and summer squash.
You'll note that I altered this recipe a touch, mostly because I didn't have any gnocchi on hand and despite my alterations, this dinner was delicious! The perfect light and fresh meal for a warm summer evening on the deck!
What You’ll Need:
1 package frozen three cheese tortellini (about 20oz)
Salt, Pepper (to taste)
1 cup crumbled Feta (or more!)
2 large yellow squash, sliced into small to medium pieces
3 garlic cloves, diced
What You’ll Do:
Prepare tortellini as directed on package. While tortellini is cooking, generously coat a saute pan with olive oil and heat pan over medium-high heat. Toss in garlic and squash and season with salt and pepper. Let cook, tossing occasionally, until slightly browned on the edges, about 6-8 minutes. You want your squash to be cooked enough that it's crisp not mushy! Drain tortellini and toss with squash and Feta. Garnish with chopped basil and enjoy!
Edited to add: Even though both my husband I loved this meal, we did think of a few things we might add the next time around. Pancetta or even crumbled mild Italian sausage would taste divine. Maybe throw in a handful of fresh cherry tomatoes, too! We paired this dinner with a crisp Sauvignon Blanc. Yum!
Tell me, do you have any great recipes that include summer squash as the star? Judging by the size of this year's garden, I have a feeling I'm going to need to have a few more recipes on hand!