The Humidity won’t go away! I am still bitter about being on the East Coast for apparently the hottest, most humid summer in a long time (Everyone is telling me this is unusual, but I don’t buy it!). Again, people, there are other places where the weather doesn’t do this! I am sticky all day long! A very unattractive look if you ask me. With that being said, today at the farm was hot, humid, and yes, sticky. Does anyone know what a rotten melon that has been sitting in 90 degree weather smells like? If you can possibly imagine this, that is basically what my afternoon looked/smelled like. However, I couldn’t help but be proud that I was back on team melon! I was sent back on the important mission of harvesting melons! Don’t worry, I didn’t pick the rotten ones! Only the best, ripest, and if I could swing it, the smallest melons! (They are still really tasty!) After carrying crates of melons that I swear weigh more than I do, it was time to call it a day. I was exhausted, smelly, sticky, and very hungry. So what did I bang out for a quick, easy, and nutritious farm fresh dinner? Fake Pasta!!!! That’s right, no carbohydrates in this tasty dish! It turned out really well and I even tricked the King of pasta! Taylor kept on asking if it was true that there wasn’t any “real” noodles in this dish. I swear there wasn’t!
Tonight’s menu: Summer Squash Pasta Noodles with Tomato Sauce
First some essential from the farm:
4 Summer Squash
3 medium ripe tomatoes chopped
1 small hot pepper chopped
1/2 cup chopped mushrooms
1 onion diced
3 cloves of garlic diced (more or less depending on your love-affair with garlic)
1/3 cup of slivered almonds ( I think that is about what I used)
1/4 cup chopped fresh basil (roughly?)
1/4 cup pre-made tomato sauce
First peel the summer squash. Then use the same peeler (for me this was a cheese grater) and peel/slice the summer squash in long, thin pieces. (imagine fettuccine). Then set aside.
Then saute up the evoo with the garlic and onion and saute until they begin to brown a bit. (maybe 5-7 minutes) add the mushrooms and saute for about 3 minutes. You are now ready to add the tomatoes, almonds, pepper, and basil. Stir stir stir! Then add your pre-made tomato sauce and then your summer squash to the mix for about 3-4 minutes.
Sprinkle with salt, pepper, and parmesan cheese! Serve hot!
We ate this with a nice simple fresh salad. Along with a Harpoon I.P.A
It was a perfect meal! Like I said, I fooled the man who loves his pasta! This really was a great substitute!