Savory Summer Squash and Angel Hair pasta

Summer is the season of garden glut. Gorgeous, true. But glut just the same. We have the season of strawberries and then beans. Followed by the gorge of cucumbers and  tomatoes. And then of course, summer squash. And if you garden, chances are your summer is awash is all the produce. Never fear. I’m here to help. And by ‘help’ I mean I will assist you in eating. Because I’m good at eating. It’s my talent. I am particularly good at eating pasta.

And so. Here’s a recipe that brings the gorgeous glut of summer squash together with that steadfast fail-safe: pasta dinner.



1 lb. Angel Hair Pasta (or other pasta shape of your choosing)
1 Tablespoon diced garlic.
2 Tablespoons Olive Oil
3/4 Cup raisins (golden or brown)
1/2 Cup chopped walnuts
2-3 cups of zucchini
Parmesan to top

Prepare pasta as per package directions (or you can substitute whatever pasta you prefer.)
In a large stir-fry pan, brown garlic in avocado oil, or whatever oil you prefer.
Add raisins and chopped walnuts. (Even if you’re not a walnut fan—personally, I’m not—add them anyway. Their taste sweetens as they cook and they add the loveliest texture to this dish!)
Slice summer squash in half-moons and toss with the raisin mixture until just tender—you don’t want them mushy.
Heap over pasta and top with grated parmesan. Serve with crusty bread and a glass of chilled white wine.


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