Summer Pasta

This dish was inspired by a dinner we recently enjoyed at a friend's house. It is one of her family's go-to meals and I think it will be one of ours now too! I do not often eat pasta, but found myself craving these flavors the other day and decided to recreate this dish myself. Of course, I put my spin on it, and it was a huge hit with my family!
It is a very simple and delicious pasta that is perfect for summertime. Since it is just as yummy served warm or cold, I like to make this ahead of time and leave it on the stove to let the flavors soak into the pasta while I cook a protein on the side. As always, you can make this to your own liking by altering measurements and/or leaving out any items you do not care for, or might be allergic to. 

What you need:

From the pantry/fridge
8-10 large garlic cloves
1 large onion (I used a red one for more color)
1 large zucchini
1 large yellow summer squash
1 pack of ripe cherry or grape tomatoes
1 bag fresh spinach
pinenuts
salt 
red pepper flake
Italian herb mix
good quality extra virgin olive oil
balsamic glaze
pesto
farfalle pasta
​parmesan cheese
​fresh basil

Tools
cutting board
chef's knife
​pot to boil water for pasta
large skillet 
​slotted spoon
spatula or wooden spoon
cheese grater
​timer
small plate

What you do:​​ (picture slideshow below)

• Fill the stockpot with water and bring to a boil over med-high heat 
• Peel & cut the garlic cloves in half or quarters depending on their size
• ​Chop the onion
• Cut the zucchini & summer squash lengthwise and then into quarters
• Cut tomatoes in half
• Optional: Place 2 tbsp of pine nuts in the dry heated pan to slightly toast them. (you can skip this and add them later if you want) remove them from the pan and set aside on a plate.
• Heat 4tbsp EVOO in a deep pan over medium-low heat
• Add chopped onion to the pan and stir so they do not start to brown
• After about 2 min add garlic
• Add Italian herbs, salt & red pepper flakes
• After about 2 min add zucchini & summer squash
• If all the oil soaks into the vegetables, add a little more 
• After about 2 min add tomatoes, Italian herbs, red pepper flakes, salt
• Stir and cover 

*The water should be near boiling, so add a good amount of salt to the water & then the pasta. Cook it al dente according to the package directions. Set a timer to be sure it is not overcooked as the pasta will continue to cook with the vegetables.

• After about 2 min uncover the veggies and start to smash the tomatoes with your wooden spoon/spatula. (If they are not soft enough to smash yet, cover and try again in a couple of minutes). This will create a bit of a sauce. 
• Remove any large stems off of the spinach and tear larger leaves. Place spinach on top of cooked vegetables.

*The pasta should be cooked al dente by now. Do not drain it because you want a little bit of the water to help create the sauce for the pasta. You can transfer the pasta directly from the water to the vegetable mix with a slotted spoon. 

• Place the paste directly on top of the spinach to help it wilt. Add the grated cheese on top of the hot pasta, a few swirls of the pesto & balsamic glaze. 
• Add the pine nuts, stir and taste to check the seasoning/flavor.
• Serve topped with a sprinkle of parmesan cheese and a swirl of both the balsamic glaze & pesto.

Serve with another sprinkle of parmesan cheese and fresh basil leaves.
​Enjoy!