(recommendation of CSA member Sarah A.)
Time ~45 minutes
2 medium/large summer squash, coarsely grated or chopped
4 ounces whole wheat linguine (or other pasta)
4 ounces durum wheat linguine (or other pasta)
2 Tbsp Olive oil
1 large clove garlic, thinly sliced (or ½-1 bunch garlic chives)
½ tsp red pepper flakes
1 Tbsp unsalted butter
½ cup grated Parmesan cheese
Freshly ground black pepper
Put squash in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
Boil and drain pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic and red pepper in a large skillet over medium heat for 1-2 minutes, until fragrant and the garlic just begins to brown. Squeeze the squash between your hands, over the sink, to eliminate any excess liquid and add to skillet. Cook until tender, stirring frequently, about 2 minutes.
Add the past to the pan and add a little cooking water if the squash mixture seems on the dry side. Toss to distribute the squash throughout the pasta. Add the butter and chees and toss again.
Season with salt and black pepper (garnish with fresh chopped galic chives at this point and mix)
Based off of recipe from Heidi Swanson's Super Natural Everyday