Summertime Pasta

Kristina's Favorites hosts Midweek Morsels.  And since I actually cooked something this week, tonight in fact, I thought I'd join in the Midweek Morsels fun.

I got the original recipe for this dish from Pioneer Woman.   If you are a foodie and haven't stumbled across her site yet, let me encourage you to do so. The recipes are awesome and her photography is unbelievable.   I suspect you''ve been there, though.  Her comment numbers are astronomical - i mean several hundred to a couple of thousand when she hosts a giveaway.  I've spent hours reading her blog.  And gathered several yummy recipes, too.

Pioneer Woman named her version Farfalle with Zucchini but I changed the name because I thought the farfelle (bowties) was too substantial (heavy) for this dish.  I made it the first time just like she said, but tonight I substitued angel hair for the farfalle and we liked it much better.

There are not specific amounts for this dish since a regular-sized zucchini means different things to different people.  In my neck of the woods, people let them grow way too big.  I like young, small zucchinis and since most plants produce a thousand, why not pick them smaller than larger?  The size you buy in the store are probably regular-sized. 

Summertime Pasta
1 med onion, diced
4-5 regular sized zucchini, crookneck or other summer squash
1 pint cherry or grape tomatoes, sliced in half
3 cloves garlic, minced or diced
olive oil
10-oz angel hair pasta
2/3 C chicken broth (or white wine)
1 Tbsp Arrowroot (for thickening)
1/2 - 3/4 C cream
fresh herbs - basil, lemon thyme, chives (whatever you've got)
Parmesan cheese

Set a pan of water to boil for the pasta.  Meanwhile, prepare the vegetables.  I had a banana pepper from the garden so I diced that up, too.  It's very mild and tastes just like a yellow sweet pepper.  I quarter-cut yellow crookneck for the sauce and, using a mandolin slicer, I thinly sliced zucchini to cook with the pasta.

When the water boils cook pasta and zucchinni for 4-5 minues.

Heat 2 Tablespoons olive oil over med high heat.  Saute the onions and garlic, until onions are
translucent; add squash (and diced pepper).  When the squash is almost cooked but still has a slight crunch, turn the heat to medium and toss in the tomatoes.  Cook for a minute or two.  Pour in the chicken broth and bring to a boil.  Stir in the Arrowroot, immediately the sauce will start to thicken.    Remove from heat and pour in the cream.  Stir gently.

To serve, pour the drained pasta into a serving bowl.  Add lots of fresh herbs - I forgot the herbs tonight and that makes me sad because they add so much yumminess to the dish.  I have oregano, basil and rosemary growing in the garden, too.  Pour the sauce over the top.  Add parmesan cheese and gently stir.

I served this with corn-on-the-cob for a very satisfying dinner with all the yummy goodness of summer flavors.

***Sidenote:  My daughter thought that little red serano pepper would look pretty on the plate for the picture, and it did, but unless you want some hotness I wouldn't suggest adding it to the recipe.