I love summer squash especially since it’s in
season. And this is totally a kid friendly dish as most of my dishes are. I
hope you enjoy this recipe!
1 medium purple onion
5 tbsp of Olive oil
5 cups of chopped yellow
squash
2 cups of brown rice
pasta
Water
½ tsp of Sea salt
1 cup of extra sharp
cheese (I used a mix of Cabot and New Zealand cheddar “TJ’s”)
Garnish with extra
cheese
- Add the pasta to a pot of boiling water for 8 minutes.
When the pasta is tender immediately drain the water (saving 1 cup of the
water)
- In a skillet sauté the onions with the olive oil until
golden brown. Then add the squash, pasta water, sea salt and simmer for 20
minutes with the lid on.
- Once the veggies are tender stir in the pasta
and cheese
- Serve
Servings: 4 people
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