Garlicky Squash and Zucchini Pasta

I love this time of year, when both garlic scapes and summer squash are in season. There are so many possibilities to add to a dish like this, and I have a tendency not to know when to stop. Simplicity is key to enjoying each ingredient at its peak of deliciousness, but fresh shelled peas would be so good in here, too...

Preparation

Ingredients:
1/4 c. Kreta Reserve Extra Virgin Olive Oil
2 zucchini, or yellow squash (or a combo), halved lengthwise, sliced into thin half rounds
4 whole cloves garlic, smashed with the side of a knife and peeled (or garlic scapes)
Sea salt and freshly pepper
1 pound fresh pasta, cooked al dente in salted water
1/2 - 1 c. grated Cave aged Gouda, Havarti or Gouda Cheese (or chevre would be good too)
1 T. fresh herbs, chopped
 
Heat the oil in a wide bottomed skillet until hot. Add the garlic and swirl carefully. As soon as the garlic begins to brown, add the squash and let it begin to brown before turning it. Salt and pepper to taste. Let it begin to caramelize and brown before adding it to the cooked pasta, along with the oil from the pan. Toss to coat, add grated cheese and toss again. Sprinkle with fresh herbs and toss once more before serving.
 
Add toasted pine nuts or pecans along with the cheese, if desired. Mushrooms are a great addition with the squash as well.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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