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mid-summer pasta

Monday, July 13, 2009 by alana

Tonight- a secret for you.
There are two things that will help anything taste really good. I’m really really serious about this.
High quality olive oil.
Good parmesan.
These things are magical.
I’m lucky, I know. There’s this store near me, like two minutes away, run by a very nice French man. He has all sorts of things- cornichons, french mustard, foie gras. But most importantly, he has bulk olive oil in beautiful shiny containers, and one of them is organic, and it’s so good- it’s like fairy dust. Cheap too, if you bring your own container. On your way out, while you’re trying not to buy nutella, you pick up some parmesan, and there you go. Now you make good food.
So when you go to the farmer’s market, or you pick up your CSA share, or your garden is practically spitting things at you, what do you do?
You make pasta.
I have been asked how I know what to put together over pasta. I don’t. It doesn’t matter. Good olive oil, parmesan, you can chop up an old shoe and some paper towel and it will be delicious over pasta.
But in case you need a little direction, here’s what we had the other night.

Mid- Summer pasta

1 lb spaghetti
3 summer squash, preferably different varieties (I used zucchini, crookneck, and pattypan), cut into thin semi-circles
the greens from 5 garlic scapes
1-2 cups (or as many as you can get) freshly shelled peas
1 cup parsley, roughly chopped
a large handful of basil leaves, roughly chopped
olive oil
parmesan
salt and pepper

Cook the pasta in a large pot of salted water. When it’s done, drain and set aside. In a large sautee pan, put a few glugs of olive oil and warm over medium heat. Add the garlic scapes and sautee for a minute. Then add the summer squash and cook, stirring occasionally, until it’s reduced in size and a bit golden, about ten minutes. Add the peas and cook for another minute. Then add the parsley and basil, cook for 30 seconds, and remove from heat. Put the pasta into a large bowl and lightly toss in olive oil. Add the vegetables on top. Then a bit more olive oil, a healthy amount of parmesan shavings, and salt and pepper.

Filed Under: Mains, pasta, summer squash Tagged With: dinner, summer food

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I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

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Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
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Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
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Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
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Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
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