watermelon coming soon
Summer Squash Tomato Basil Pasta with Mozzarella Cheese
5 oz. penne (tube-shaped pasta)
1 1/2 tablespoons olive oil
1 small zucchini, halved lengthwise, sliced (1/4 inch)
1 small yellow crookneck squash, halved lengthwise, sliced (1/4 inch)
1 large tomato, coarsely chopped
1/2 teaspoon coarse salt
1/8 teaspoon pepper
4 oz. small fresh mozzarella balls (ciliegine), halved, or cubed fresh mozzarella*
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1. Cook penne according to package directions. Drain, reserving 1/3 cup cooking water. Return penne to pot.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook zucchini and squash 3 to 4 minutes or until softened and golden brown. Stir in tomato; cook 3 minutes. Sprinkle with salt and pepper.
3. Add vegetables and mozzarella cheese to penne. Stir in reserved cooking water. Heat over medium heat 1 to 2 minutes or until heated through. Sprinkle with basil and Parmesan cheese.
Here is something you can do with a few leaves of chard and the basil from this weeks box…
Chard Basil Pesto
2 cups fresh Swiss chard, stems and ribs removed.
1 small bunch of basil
1/4 cup roasted garlic
1/4 cup olive oil
1/4 cup Parmesan cheese
1/4 cup pine or pecan nuts *optional
Place all ingredients into a food processer and process until minced. Add salt to taste.
You can add this pesto to any pasta or sauce.
Creamy Dilled Cucumber Salad
2 large cucumber (sliced)
1/4 cup green onion (chopped)
1/2 cup sour cream
2tablespoon lemon juice
2teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste