Zucchini and squash harvests are rolling in from gardens all across the country right now and folks are scrambling to figure out new ways to use their veggie bonanza. I wish I could include ours in that roundup, but alas, we’re not getting much from our garden this year. Big bummer.
But never fear! We have been the benefactors of bumper crops from my mother-in-law and so we had to figure out a way to use up a lot of zucchini and squash in a short time frame. That’s how I came up with this week’s original recipe: Zucchini & Squash Balsamic Pasta. This is a quick and easy recipe to cook up on a weeknight and the leftovers are delicious the next day. You can serve it hot or chilled.
There’s a good chance you’ve already got all these ingredients in your kitchen, so give it a go and let me know what you think!
Zucchini & Squash Balsamic Pasta Recipe
- 1 Zucchini
- 1 Squash
- 1/2 Red Pepper
- 10 oz. Pasta, penne or corkscrew
- 1 Cup Shredded Chicken, cooked (omit for a vegetarian dish)
- 2 Tablespoon Olive Oil, (1 tablespoon reserved)
- 1 – 1 1/2 Tablespoon Balsamic Vinegar
- 1/4 Cup Grated Romano Cheese
- 1 – 2 Sprigs Fresh Basil, shredded
- 1/2 Teaspoon Oregano
- Salt & Pepper to taste
- Slice zucchini, squash and red pepper into halves. Coat veggies with 1 tablespoon of olive oil and season with salt and pepper. Place on a pre-heated grill to cook for 5 minutes. Remove from grill and cut into 1/2″ cubes. Alternatively, you can slice the veggies into 1/2″ cubes and sauté on the stove top for about 5 minutes, until veggies become tender.
- While veggies are cooking, fill a large pot 2/3 full of water and bring to a boil. Once boiling, add pasta and cook according to box instructions.
- Drain pasta and place in serving bowl. Stir in cooked veggies, chicken and cheese, let the cheese melt from the heat of the pasta. Add in olive oil, balsamic vinegar, basil and oregano and give it a good stir. Season with salt & pepper. Mix until well combined.
- Serve immediately or refrigerate for a chilled pasta dish.