Pasta PrimaSquasha for Two One

I came in ravenous on Friday afternoon. I don't know what it is about cooking lunch on Fridays (see Trash(y) Pasta Salad), but it's been happening of late. It is probably just the knowledge that after next week, I work real jobs and can't do it anymore. Anyhow, I wanted something filling and tasty, and did not want to go out in public. I scanned the kitchen... 2 tomatoes on the verge of squish, a squash on the verge of squish, an onion, and some whole wheat fettucine. Perfect!

Twelve Minute Pasta PrimaSquasha



-A little olive oil
-One large summer squash (or zucchini)
-About a cup of sliced onion (I used half of a gigantic vidalia)
-Two fresh tomatoes, or canned diced tomatoes
-Two cloves garlic (I sliced... I still can't remember to bring the mincer back to Mr. B.'s)
-Herbs and spices
-A little white wine for deglazing
-A little sugar
-Freshly ground salt and pepper
-Whole wheat pasta

Put pasta water on to boil. Wash and cut squash lengthwise and scrape out some of the seeds with a spoon. Slice squash and saute in a little olive oil while you cut onion. Add onion to pan and cook with squash until both veggies are getting soft while you cut the tomatoes. (I bet you can put your pasta on now). Add tomatoes to pan, stir, add garlic. Let that cook and get happy. Add herbs and spices. After things have been cooking a bit and are starting to smell and look delightful, remove pan from heat and add a little white wine to deglaze the pan. Stir and scrape and put the pan back on the heat. Things a little dry? Not too saucy? Add a dash of sugar (less than a tablespoon) to the veggies. This will bring out the flavor of the tomatoes and draw out a little juice. Turn heat to low and stir while you wait for pasta to cook. Season to taste, and serve a giant helping of veggies over some pasta, perhaps with a little fresh parm.

Now, I made that giant pan up there with the intent of feeding Mr. B. too. He foolishly decided to go fishing, and I ate the entire pan of veggies all by my ownself. I didn't even have pasta with the second serving, and I did not feel bad about cleaning out that pan one bit. It was freaking wonderful. You know what else? One tomato was a delicious farmers market tomato. The other was a pinkish grocery store tomato Mr. B. put in the fridge -- but cooking it made it better. So, don't give up on the eehhhh-about-to-squish produce all the time. I mean, don't eat moldy carrots, but some stuff you can salvage.

The cost? The tomatoes were about .50, the squash was about .50, the onion, .50, and the pasta, mmm... about .50. Let's call it a 2.50 lunch that should have served two. Alas, je suis un piggy.