Note: The following amounts are for two hungry garlic lovers. Alter as necessary for your family and palate.
2 squash or zucchini
A few mushrooms
2-3 cloves garlic
1-2 Tbsp butter or olive oil
Spaghetti – about a handful of dry pasta does it for us
Salt and Pepper
Greens? See note below.
Start your pasta cooking per package directions. We like whole wheat pasta, but you can use regular or rotini or whatever you like. In a frying pan over low heat, place your pat of butter in the center. Put the garlic through a press so that it lands on the butter. Let it cook slowly so that the garlic infuses the butter. Meanwhile, slice the mushrooms and squash. Once your pasta is in the boiling water cooking, and the butter garlic mixture is very fragrant, add the mushrooms to the pan. Increase the heat and sautee them until tender. Finally, add the squash and cook for a minute or two. It should not be mushy! Drain the cooked noodles and toss them with the squash mixture. Add salt and pepper to taste. Serve hot.
Katherine’s note on experimentation: I might add some chopped greenery with the squash at the last minute, like spinach, escarole, chard, or sorrel. We have not tried this, but in my imagination, it’s good.