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Friday Recipe Exchange: Chicken Buttermilk Biscuit Pie

Chicken Biscuit Pie_Snapseed1

They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie. 

Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.

For the dog lovers, Bixby updates are here and here. He’s now 33 34 lbs and so smart, he’s been a breeze to train.

On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:

Cream of Chicken Soup (recipe here).

Spicy Black Bean Soup (recipe and full dinner menu here)

Chicken Tortilla Soup (recipe here)

What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.

For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.

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Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 2 boneless chicken thighs, cut into 1 inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

That’s it for this week. Have great weekend. – TaMara

 

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copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring

 

 

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Full Dinner Menu: Black Bean Soup

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Mouthwatering Photo by JeffreyW

Believe it or not, they are forecasting snow by the end of the week. From 90 to snow in 4 days. Fall in Colorado. If it does snow it will be quick and brief I’m sure, then back to warm days and fall leaves. But cool weather means soup to me, so that is what I chose for this week’s menu.

This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 20 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe meant for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.

On the board tonight:

  1. Spicy Black Bean Soup
  2. French Bread
  3. Red Grape Salad
  4. Apple wedges & Cheese

Black Bean Soup

  • 4-14 oz cans black beans
  • 2 tsp to 1 tbsp salt
  • 1 ½ tsp crushed garlic
  • 1 bay leaf
  • 2 tsp to 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp chili powder
  • 3 cubes beef bouillon
  • 1 tsp to 2 tsp cumin
  • 3 carrots, shredded
  • ½ onion, minced
  • 2 stalks celery, diced
  • 1 green pepper, minced
  • ½ cup dry red wine (opt)
  • 1 lb chopped smoked sausage
  • 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

  • ½ head red leaf lettuce, torn
  • 3 cups seedless red grapes, halved
  • 1 pear, peeled, cored and cubed
  • 4 oz shredded carrots
  • Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

  • 4-14 oz cans black beans
  • 4 -6 carrots or equivalent shredded carrots
  • ½ onion
  • 2 stalks celery
  • 1 green pepper
  • 4 oz dry red wine (opt)
  • 1 lb smoked sausage
  • ½ head red leaf lettuce
  • 3 cups seedless red grapes
  • 1 pear
  • Poppy Seed dressing
  • French Bread
  • Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

Originally posted December 2009

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Stuffed Green Peppers

 

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Stuffing for peppers – Photo by JeffreyW

A friend asked me for my recipe for Stuffed Green Peppers. I have a couple of recipes (here and here) and JeffreyW has done several (here and here), but I didn’t have just a simple, traditional recipe on the blog. So here it is. 

Stuffed Red Bell Peppers

  • 6 large bell peppers
    DSC_3058 (Copy)

    Photo by JeffreyW

  • 1 1/2 lb lean ground beef (or half beef, half spicy sausage)
  • 1/2 yellow onion, chopped
  • 2 – 14 oz cans of diced tomatoes
  • 1 1/2 cup rice, uncooked
  • 1 1/2 tsp dried oregano, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water (or tomato sauce)
  • 1/2 cup shredded cheese (cheddar, mozzarella or parmesan, your choice)

Bring 2 quarts of water to a boil.

Cut off the top from the peppers (about the top 1/4 inch),  remove seeds and membranes.  

Add peppers to boiling water, remove from heat and let soak 5 minutes.  

Remove stem and then chop pepper tops.  

Brown beef with chopped peppers and onions in skillet.  

Remove whole peppers from water and turn upside down on a paper towel to dry.  

Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes)  Stir in 1/4 cup cheese and fill whole peppers.

Place in a lightly oiled 8×8 baking dish and top with remaining cheese.  Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.

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Tis The Season For Soups

Chicken Tortilla Soup

There was enough of a chill in the air this weekend for me to make a batch of  Easy Chicken Tortilla Soup. Yum.

 

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Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Friday Recipe Exchange: Garden Harvest

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We are raiding JeffreyW’s garden this week. He’s been busy in the garden this summer and coming up with some terrific meals, so I thought it would be the perfect topic for tonight’s recipe exchange.

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

He  made another batch of  Homemade Sauerkraut, instructions here.

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Got tomatoes? JeffreyW does and he’s making me jealous.

Fresh Salsas for those tomatoes, here and here

And this photo of one of JeffreyW’s homemade pizzas with his fresh cherry tomatoes will make your mouth water.

Too Hot to Cook?  I have slow-cooker Polynesian Ribs and complete dinner menu here.

What’s your recipe for fun this weekend? Cooking anything special? Share your harvest recipes (or any other recipes) in the comments. Would love to hear if you’re canning or freezing your summer bounty.

There are two featured recipes tonight, both taking advantage of fresh from the garden veggies. They are simple and quick to make, so you can get back outside to take advantage of the quickly diminishing summer days.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

If you’d like to see how I’m going to be spending my final weeks of summer, click here. That’s all for this week’s exchange, next Friday we’ll take advantage of the abundant peaches from Palisades, Colorado. – TaMara

 

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Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

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Originally posted May 2013

Dinner Menu: Pork Stir Fry and Tangy Lemon Pie

Lemon Pie plates_Snapseed1

When things get hectic, as they can be during the week, stir frying can be the quickest way to get dinner on the table. What I love about stir frying, along with the speed, is the freshness of the vegetables. Done properly, they are crisp and full of flavor. You can substitute chicken breast or tofu for the pork in this recipe if you desire.

And for dessert, a quick and easy lemon pie with a secret ingredient to make it extra tangy.

On the board tonight:

  1. Pork Bowl
  2. Tossed Salad
  3. Tangy Lemon Pie

Pork Bowl

  • 5 ounces rice sticks or noodles
  • 12 ounces boneless lean pork
  • 2 tbsp fish sauce
  • 1 tsp dried lemongrass or 1 tbsp fresh lemon zest
  • 1 ½ tsp toasted sesame oil (or olive oil)
  • ½ to 1 tsp crushed red pepper
  • 1 tsp crushed garlic
  • 3 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 to 2 tbsp olive oil
  • 8 green onions
  • ½ ea red and yellow sweet pepper, cut into thin strips
  • 2 to 4 ounces snow peas, washed
  • 1 medium orange, peeled and thinly sliced

3 bowls, wok or large skillet

Prep rice sticks or noodles according to package directions.  Slice pork into thin strips.  In a bowl, combine pork with fish sauce, lemon grass, sesame oil, crushed red pepper and garlic. In a separate bowl, stir together broth, soy sauce and cornstarch, set aside. Heat olive oil in wok over medium heat, cook onions, pepper strips and snow peas for 2 minutes, until vegetables are tender-crisp.  Remove from wok.

Add more oil if necessary and add meat mixture and stir-fry for 2-3 minutes, until pork is no longer pink.  Push to sides of the wok, add soy sauce mixture, bring to a boil, stirring until thickened. Stir in pork and onion mixture. Drain noodles and add to meat mixture, toss until well coated. Add orange slices and serve immediately.

Tangy Lemon Pie

  • 12 oz sweetened condensed milk
  • 4 egg yolks
  • 6 tbsp lemon juice
  • 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
  • 4 oz whipped cream (whip your own or use a pre-made real cream whipped cream)

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

  • 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
  • 1/4 cup butter, melted
  • 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.

Note: You can use bottled lemon juice, but I found the taste was better with freshly squeezed lemon; it takes approx. 2 lemons for 7 tbsp of juice.

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2014 Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Friday Recipe Exchange: Summer Salads

summer pasta salad

JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.

In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.

This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…

I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.

On to the recipes.

First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.

One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.

Not excited about pasta? How about a nice Italian Lentil Salad (here) or a tangy Apple Salad (here).

What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.

Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.

Summer Vegetable Pasta

The beauty of this recipe is you can substitute whatever vegetables are fresh and available.

  • 12 oz of favorite pasta (penne, large shells, rotelle, etc)
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 to 3 tsp crushed garlic (depending on your preference)
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
  • 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead –  I actually used the cheddar mentioned above because it melts so well,  and is really creamy, not like typical cheddar.
  • 2 cups cherry tomatoes, halved (more as desired)
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Parmesan cheese as garnish

Dutch oven or large saucepan

Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).

Wipe out the pan, add oil and heat  over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.

Season with salt and pepper to taste.  Serve with grated Parmesan. Serves 4.

Have a great weekend – TaMara

 

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