Parmesan Summer Squash Spaghetti

This is just a simple pasta dish I decided to throw together. It is inspired by my friends daughter, Lindsey who likes to make up some pasta and simply add some parmesan cheese to it (maybe butter too, I can't remember). Thanks for the inspiration Lindsey.

I added my own twist and decided some summer squash would be a nice addition.

Parmesan Summer Squash Spaghetti:

Ingredients:

Whole wheat pasta

Summer squash, cut into half moon pieces (I use about 1 small squash per serving)

Canola Oil

Butter or butter spread of your choosing. (I used Earth Balance buttery spread as I have a vegan in my home)

Garlic cloves, (1-2) minced

Salt and pepper

Fresh parmesan cheese

To Prepare:

Prepare pasta per package directions.

While the pasta is cooking, prepare the summer squash. In a skillet, put 1 Tbsp canola oil and 1 Tbsp butter. Add the garlic and simmer for 1-2 minutes over medium heat. Add the summer squash and season with a pinch of salt and pepper. Let it cook over medium high heat for 5-7 minutes, just long enough to cook through, but still be tender crisp. Do not let it overcook and get mushy. (Don't prepare the squash until the pasta is on its last five minutes of cooking and this will help you to not overcook the squash.)

When the pasta is cooked, drain. Once drained, put in back in the pot, and add another tablespoon of butter spread to the pasta. Then add the summer squash and gently combine. To complete the dish, add a small handful or two of fresh parmesan cheese and combine.

When you plate the pasta, season with additional and black pepper and parmesan if you desire.

This is such as easy dish to prepare, and is another great way to use up all the summer squash that is so abundant at the farmers market!

I hope you enjoy!