On the Table: Squash and Parmesan Pasta

I could eat squash every day for the entire summer!  I took a picture of the rest of the baby squash yesterday:

Look at the tiny one!

Three of these beauties ended up as dinner last night, as the stars of a pasta dish (along with a little white onion). 

The pasta "sauce" (it was more of a topping) really highlighted the fantastic squash flavor.  Minimal cooking and just a few complimentary flavors allowed the squash to shine.  Plus, the dish was really easy to make - and the sauce was finished in the time it took to make the pasta!

To prepare:

Put a large pot of well-salted water on to boil.

Finely chop the onion and cut the three small yellow squash (or 1-2 larger squash) into quarter inch pieces.

Put a large skillet over medium heat.  Thinly coat the bottom of the pan with canola oil.  When the oil gets hot, add in the onions.  

Cook, stirring often, until the onions begin to get translucent.  Add in the squash.  Cook for a few more minutes, just until the squash begins to cook. 

When the water comes to a rolling boil, add in half a pound of pasta (I used penne).

Add 1-2 teaspoons of worcestershire sauce and about 1/4 of a cup of chicken stock to the squash and onions, along with a dash of salt (don't go too heavy on the salt yet - you will be adding parmesan cheese later, which is pretty salty).  Cover the pan and turn the heat down a bit.  Cook for about 10 minutes, while the pasta is cooking. 

When the pasta is barely cooked, add it into the skillet, along with a splash of the pasta water.  Add in a small handful of grated parmesan cheese.

Stir well to bring all the ingredients together.  Taste and adjust seasoning.

Serve topped with more parmesan cheese.

Enjoy!