This is an amazing 20 minute dinner that tastes delightfully gourmet, but requires minimal effort on your part, the only thing you need are plenty of saute pans.
Makes 4 servings.
Ingredients:
2 zucchini
2 yellow squash
4-6 TB extra virgin olive oil
2 cloves garlic, chopped
8 oz. pasta like penne or farfalle
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 cup shredded parmesan cheese
salt and pepper to taste
Directions:
1. Chop zucchini and squash into thin discs
2. Arrange zucchini and squash into saute pans for fit - so each disc has its own space and no disc overlaps. I usually need to use two to three ten inch pans depending upon the size of the squash.
3. Once you figure out the proper arrangement, take the zucchini out of the pans.
4. Add 2 TB olive oil to each pan. Heat on medium heat until the oil shimmers when you move the pan.
5. Add garlic and saute for a few seconds, then turn down the heat to medium-low
6. Add zucchini and squash to pans. Let cook for about ten minutes, undisturbed. (The low heat will cook the squash and caramelize it, instead of burning it).
7. Meanwhile, cook your pasta according to package directions (I recommend salting the water even if the package doesn't specify that)
8. After the ten minutes have elapsed, flip the zucchini and squash. You should hopefully notice some caramelization. Let the squash cook undisturbed for about 5 more minutes, undisturbed.
9. After the five minutes is up, flip the squash. If it doesn't look caramelized, let it cook for another 5 minutes, checking every minute or two.
10. Once your squash is caramelized, add thyme and sprinkle with salt and pepper to taste. At this point, you can mix the squash up so it's evenly seasoned.
11. Once the pasta is done, toss it with the zucchini, squash, garlic, and olive oil used to cook it. The pasta should look evenly coated with oil. If there's less oil than you'd like, add a bit more.
12. Sprinkle the pasta with parmesan cheese and add salt and pepper to taste.
Bon Appetit!
