Saturday, May 7, 2011

Lemon Basil Pasta with Summer Squash

2-2/3 cup dry whole wheat penne
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups canned white beans, rinsed and drained
1 lemon, juiced
1 cup chopped fresh basil
4 tbsp olive oil
Parmesan cheese, to taste

1. Cook pasta according to package directions, adding the squash for the last 2 minutes of cook time; drain.

2. Toss with beans, lemon juice, basil and olive oil. Add Parmesan, as desired, once served.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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