I Got Lucky Tonight…
April 19, 2010 § 2 Comments
Get your mind out of the gutter! I was lucky because the Peters cooked dinner for me:
They prepared a wonderful pasta dish which included sautéed zucchini and yellow squash, fresh dill, and goat cheese. One of my all time favorite combinations is squash with dill and goat cheese. Especially in the summer with zucchini fresh from the garden. It’s so good.
Since it was Pete’s dinner, he chose to use regular semolina pasta. That’s like a treat for me. I do love white pasta, but I usually cook fiber-filled whole wheat pasta. (Regular semolina pasta has 2 g of fiber per 2 oz. serving, while the whole wheat pasta has 6 g). He also bought a soft-as-a-down-pillow loaf of white Italian bread, the likes of which I don’t even look at in the grocery store. White bread? “No danks,” as my son would say. But, to be polite, I had a piece tonight. I couldn’t just leave all those globs of goat cheese and dill on the bottom of my bowl. That would’ve been so, so wrong. They were begging me to mop them up with that soft bread. So I did. And they were goooood.
So, there’s not a formal recipe that Pete follows for this dish (he is staunchly anti-recipe), but here are the main points:
extra virgin olive oil
squash (zucchini and/or yellow squash), sliced
fresh grated parmesan (optional)
crushed red pepper (optional)
1. Cook pasta of your choice until al dente. Drain.
2. Saute sliced onions in extra virgin olive oil over medium-high heat until they’re translucent, or even a little browned.
3. Add some chopped garlic (and maybe some crushed red pepper) to the onions and saute for about 30 seconds.
4. Add the sliced squash to onions and garlic and saute until they’re the texture you like (crispy v. soggy).
5. Turn off heat and mix in the fresh dill (as much or as little as you like).
6. In individual bowls, add the pasta & top with the squash & dill mixture. Add goat cheese and maybe a little grated parmesan on top.
This dish always gets 5 out of 5 squashes from me.