Pasta of the Gods

And so the voyage continues. Tonight's Farmer's Market Bag creation is zucchini and summer squash pasta with mint. This dish can be summed up in one word- yum. I can hardly describe how good this was, but if a pasta dish can make a grown person purr, this is it. While this dish is super tasty, it is ridiculously easy to make. If you so desire (and you should), this is how to do it: After slicing the squash into coins, I patted them dry with a paper towel, seasoned them with some salt and pepper, lightly dusted them with flour and cooked them in batches in some olive oil until golden brown. After all the squash had been cooked, I added the garlic and red pepper flakes and cooked until the garlic just started to brown then added in the pasta, along with some of the cooking liquid, and a couple handfuls of Parmesan cheese. Now here is where some magic happens- as you vigorously shake the pan and toss the pasta, the starchy water, olive oil, and Parmesan cheese emulsifies to create a creamy sauce. Once this happens add the mint, adjust the seasoning with salt and pepper, and dig in. Trust me, you won't be able to refrain from going back for seconds.

Zucchini and Summer Squash Past with Mint

2 Zucchini, cut into disks
2 Crockneck squash, cut into disks
2 garlic cloves, pealed and thinly sliced
1 teaspoon red pepper flakes
2 tablespoons minced mint (or basil would be good here too)
1/2 cup Parmesan cheese, grated
1-lb pasta of choice, cooked until al dente (save about a cup of the starchy cooking liquid)
1/2 cup Olive Oil
Flour, as needed for dusting squash