We’re into early summer, now, and I know this, not by the rise in temperature, but because we’ve gotten the last bit of asparagus for the year and the first of the summer squash. Summer squash is one of the most prolific of vegetables, always seems like there are more squash each week than I have recipes for them. Here’s a creative way to use that abundant basil, the first tomatoes and your burgeoning crop of summer squash:
Squaghetti
1 large, long-shaped zucchini, leave peel on, prepare as above
1/2 pound spaghetti noodles
1/3 cup basil pesto (recipe)
1/4 cup grated parmesan
1 cup roasted tomatoes (recipe)
Prepare zucchini strands and place in a colander. Boil water for pasta. Before you place the spaghetti in the water, put the colander in and blanch the squash for 1-2 minutes. Remove from the water, set aside to cool. Cook pasta.
When the pasta is cooked, Drain and add the hot pasta and pesto in a large bowl. Gently fold in the squash strands as they will be more delicate. Top with the tomatoes and the parmesan. Now, let’s see ‘em pick the green vegetable out of that dish! Actually, they won’t bother. The strands mix well with the other flavors
More seasonal recipes in this week’s carnival after the jump.
Sahara Reins presents Little Known Facts about Raising Chickens in Your Backyard posted at Fowl Visions.
Jen Carlile presents Slivered Dandelion Greens with Chorizo posted at Modern Beet, saying, “Thanks for hosting this great weekly event!”
Jasmine presents Dark Days Eat Local Challenge: wrap up posted at Knitting 40 shades of green, saying, “Hope this counts for the carnival — I have never done one of these this way. It has always been as part of a challenge that I was taking part in.”
MyEpikorean presents Super Natural Samgyetang (삼계탕) posted at My Epikorean – A Korean Recipe Journal, saying, “Here is the Super Natural twist on an old Korean dish – Samgyetang, ginseng chicken soup. This bright coffee-colored consommé stands in stark contrast to the oatmeal opaque of standard ginseng chicken broths. Generous portions of jujubes, goji berries, and ginseng saturate this soup with the deep reddish gold and brown hues you see.”
