With last month's fire consuming the hills in our little valley, along with the normal summer heat which continues to make life a little slower, we've certainly been low key around here. Our meals have been purely comprised of what we have on hand...and takes the least amount of prep. Last night was no exception.
Here's what we had at an easy arms reach: pasta, organic mini tomatoes and yellow squash from the garden, fresh garlic and red onion. Oh and of course, walnuts and walnut oil. As you could assume, those two ingredients are abundant around here.
Your choice of pasta
1 C. tomatoes, sliced
1 large yellow squash, sliced
2 cloves of garlic, chopped
1 red onion, sliced
3/4 C. organic walnuts, chopped
Corky's Nuts organic walnut oil
Salt & pepper
Parmesan or nutritional yeast (vegan alternative to cheese)
Boil water and add desired pasta amount for serving size. While water is boiling, add olive oil to pan and sauté squash and red onion. Cook until "almost" done. Remove pan from heat and fold in garlic and walnuts. Let rest while pasta cooks.
When pasta is ready, drain or scoop out and place in pan with squash. Add salt, pepper and parmesan (or nutritional yeast) to taste. Gently fold in and serve in individual bowls.
Finish pasta with a drizzle of walnut oil and add tomatoes. We're big fans of our tomatoes uncooked, but if you prefer them warm, you're welcome to add when cooking squash midway through. We also added more walnuts for a lovely garnish as well. One can never have enough walnuts in our book.
The walnut oil was added after the dish had been plated so we could get every last drop of that precious oil off our bowl and into our mouths. It's that good. This recipe would also be quite lovely chilled as well.