This is a great tasting pasta with summer squash dish that is easy to make and has a lot of unique flavors. Summer squash is in the peak of its season right now so the dish will taste even better. Squash is considered a starchy vegetable, but is also very high in pectin which can be helpful for diabetes and insulin regulation. Squash is also very high in vitamin C. It tastes great paired with the anchovies, chile and Parmigianno. Enjoy!
1/4 cup olive oil
1 small onion, thinly sliced
1 pound summer squash, cut into bite size pieces
2 cloves garlic, minced
1 can anchovies, drained and chopped fine (optional)
1 tablespoon capers
1 tablespoon chopped green or red chile
1/4 cup white wine
1 pound angel hair pasta*
1 cup coarsely chopped fresh basil
Freshly ground black pepper
Freshly shaved or grated Parmigiano-Reggiano*
Cook pasta according to directions on package.
Heat olive oil in a large saute pan over medium heat. Add the onion and cook until translucent, about 4 minutes.
Add the squash and cook until the squash is just al dente, about 5 minutes. Add the garlic, anchovies, capers, chile and wine. Toss with the pasta and serve, topped with pepper and Parmigiano-Reggiano.
*Can be made Gluten and/or Dairy Free by choice of pasta and elimination or substitution of Parmigiano-Reggiano. Angel hair pasta is our favorite with this dish, but any shape will do! 🙂
Want another recipe like this one? Check out this version.
Photo credit: vegetablegardner.com