Spaghetti w/ Summer Squash and Romesco Sauce
Last weekend my husband was poking around our modest vegetable garden in the corner of our yard. He decided to do some clean up around the green, fruit/vegetable bearing patches while the weather was still mild. In one particularly in-accessible spot, while pulling out some weeds, he found this yellow treasure – still intact (I say this, because we’ve harvested a handful of half-eaten vegetables in the past): a summer squash of respectable size!!
My husband and I marveled at the squash’s beauty – I just wanted to preserve it somehow, it was so pretty. That thought in my head was only fleeting as my stomach took over and I began to think of various ways to transform the squash into dinner. And since I was coming down with a cold, I craved for a simple pasta dish! And what better way to enjoy the harvest from your own garden! We decided to make Spaghetti with Summer Squash and Romesco Sauce.
This is a fairly easy recipe. It does however, require pre-made Romesco Sauce, which I had some sitting in the freezer. I got the instructions for this fantastic sauce from Elise Bauer’s food blog! If you want something more thrilling than just plain tomato sauce, you should try this! A-W-E-S-O-M-E! Elise says it is a Spanish recipe and is more like a pesto and will go with anything: pasta, rice, bread, vegetables, chicken, fish – hey, you name it! I’ve even tried dipping hardboiled egg in it when I couldn’t find the salt shaker! So yes, go to Elise’s inspiring website www.simplyrecipes.com and type ‘Romesco Sauce’ in the search box on the upper right-hand corner. Follow the recipe and I recommend making a big batch so you can distribute the sauce in smaller containers for freezing and future feasting!
Anyway, my Spaghetti with Summer Squash and Romesco Sauce is very basic!
Ingredients – this is very loosely measured for 3 people
- Spaghetti – good for three people
- Summer Squash (check the size above) or a couple of smaller zucchinis (they work, too) – cut into bite size pieces
- ½ to 1 cup of Romesco Sauce (if the sauce was kept in the freezer, defrost it first in the microwave)
- 3 crushed garlic cloves
- 2 tbsp of extra virgin olive oil
- ½ cup grated pecorino romano cheese.
Boil water for the spaghetti. While waiting for the liquid to boil, cut the squash into bite-size pieces. Then heat 2 tbsp of EVOO in a deep pan. Add the crushed garlic to flavor the oil. Before the garlic browns, add the bite-size squash and sautee until the pieces turn translucent. Put the spaghetti in the boiling water and cook until al dente. Once the squash has softened, mix the Romesco Sauce in. Drain the spaghetti, reserve about 3 tbsp of the pasta water. Add the pasta and the pasta water to the Squash/Romesco and stir. Place a portion in a bowl and serve with a generous sprinkle of pecorino romano. Enjoy with a good bottle of red wine as my husband says – preferably an Oregon State Pinot Noir!