Rebecca Weger

Dinner 7.12.2009

The concept for this recipe originated with a friend named Steve who I haven’t seen in many years. It was the perfect meal for the season’s first summer squash and basil.

1. If desired, cook some Italian sausage, cut into half-moons and set aside.
2. Cook pasta (Tinkyada rice pasta) with several handfuls of fresh chopped basil and some fresh oregano.  While pasta is cooking…
3. Saute 2-3 large cloves or garlic and a small red onion in olive oil
4. Add summer squash cut into half moons
5. Cover with lid for 1-2 minutes
6. Add pre-cooked meat if using
7. Add grape tomatoes cut into halves and saute for 1-2 minutes
8. Drain water water from pasta, keeping herbs.
9. Transfer pasta to a bowl and toss with a generous amount of olive oil and 1/2 cup finely grated Parmesan cheese
10. Add sauteed items and toss
11. Serve with grated cheese