Saturday, June 19, 2010

Lemony Whole Wheat Pasta with Squash and Zucchini

I love pasta. Pasta dishes were the first thing I learned to make. The problem with pasta is that it goes really well with vodka sauce, butter, alfredo sauce and other fatty, high calorie, heavy stuff. That's the great thing about this dish - no sauce, and you won't even miss it. This is really light, perfect for summer and my boyfriend always loves it, even though it's vegetarian. This is good hot or cold, so you can always make it for dinner and then take the cold leftovers for lunch later in the week.

Lemony Whole Wheat Pasta with Squash and Zucchini


1 pkg. short pasta pasta (I like fusille, penne or farfalle for this)
2 zucchinis
3 squash
3 cloves of minced garlic
Juice of 2 lemons
Splash of white wine (I like Riesling for this)
3 tbsps. olive oil
1 tsp. lemon zest
4 oz. feta cheese
Salt, to taste
Pepper, to taste


1. Bring a large pot of water to a boil and add pasta and a bit of salt.
2. Add a tablespoon of olive oil and garlic to a large pan and saute over medium heat for a minute - be careful not to burn it. Increase heat to medium-high and add sliced zucchini and squash and add a liberal amount of salt and pepper. Add a bit more olive oil if needed. When the vegetables are slightly browned reduce heat to medium, add a splash of white wine, scrape any burnt stuff from the pan to incorporate and cover for a few minutes until the squash and zucchini are cooked through. Watch them carefully, if you overcook the squash and zucchini they will fall apart a bit, but don't worry, they're still delicious.
3. Drain pasta when it is at your desired level of doneness. Toss the pasta, lemon juice, squash, zucchini and remaining olive oil until incorporated. Sprinkle with feta and more salt and pepper if desired.

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