Saturday, August 7, 2010

Pasta with Minted Pattypan Squash (less then 10 dollars)

1 pound farfalle pasta (my husband used the bow tie)
3 TBLS extra virgin olive oil (wich we allready had on hand)
1 3/4 pounds small pattypan squash quartered
1 tbls fresh lemon juice plus 1 tsp grated peel
1/2 onion chopped
3 cloves of garlic, finely chopped
3/4 cup finely chopped fresh mint
3/4 cup grated parmeson cheese
salt and pepper

1. In a pot of boiling salted water cook the pasta until al dente then drain. reserving 1/3 cup of the cooking water.
2. Meanwhile in a large skillet heat 2 tbls olive oil over high heat working in 2 batches add the squash and cook turning occasionally until browned about 5 minutes. Transfer to a largge bowl and stir in the lemon juice.
3. Lower the heat to medium high add the remaining 1 tbls olive oil to the skillet add the onion and cook stirring until softened about 3 minutes. Stir in the garlic lemon peel and reserved pasta cooking water.
4. Add the pasta t othe squash mixture, Toss in the mint and cheese season with salt and pepper.

This recipe aceverages out to be about 2.48 cents a person but this feeds an army we had enough leftovers for 2 different meals it was delicious and my husband did not add the lemon wich was fine we didnt miss it and that saves even more money

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