Over the years, I have taught myself a few handy cooking techniques. Searing is a great method of cooking because it cooks it quickly, thoroughly, and it has a slightly "blackened" taste, which is always great. I used things I needed to use up in my fridge, so feel free to change things out or add other vegetables!
Garlicky Seared Summer Squash Pasta
- 1 box of GF corn-quinoa pasta (or regular pasta)
- olive oil
- salt and pepper
- 1/2 yellow onion, diced
- 1 medium or two small summer squash, cut into 1/2" chunks (any variety)
- 3-4 cloves garlic, smashed and minced (or more!)
- red pepper flakes
- fresh basil
- nutritional yeast or cheese
- Bring a pot of water to boil for your pasta. Heat a large skillet over medium heat. Add about 1 TBS of olive oil. Add onions, a pinch of salt, and cook until just translucent, about 5 minutes.
- When water is boiling, add pasta and cook according to directions.
- Add squash to the skillet and turn up to medium-high heat. Add red pepper flakes and cook until cooked through and lightly browned, about 4 minutes. Turn back down to medium heat. Add the garlic and cook 1-2 minutes, being careful not to burn it. Remove the pan from the stove.
- Drain your pasta. Toss in a big bowl with the seared squash and fresh basil.
- Top with nutritional yeast or cheese. Served with a big salad!