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It’s crazy how much better any meal tastes when the ingredients come straight from your own Mark’s garden!

Twice this week I came home from work, only to remember that there was really NOTHING in our fridge or freezer that could be thrown together quickly and called dinner. But thankfully it is summer and we are beginning to reap the bounty from Mark’s garden. There is ALWAYS plenty of squash to be had, and often zucchini too.

i vaguely remembered a recipe from my Pampered Chef days. It was never my favorite but the other consultants loved it because it made a great “demo.” We seemed to have the majority of the ingredients on hand and this would save me from a dreaded trip to the store.
So easy, so fresh and so delish!
Try it for yourself! We’ve got extra squash if you need it!

Jody’s Abbreviated version of Italian Pasta Stirfry

Heat 2-3 Tbs olive oil, add 2-3 cloves of fresh pressed garlic and 1medium onion, sliced
Sauté until garlic is browned and onions are softened.
Add squash and zucchini, sliced, and sauté until cooked through.
Add Italian seasoning to taste and serve over linguini and topped with Parmesan cheese.

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