Summer squash are now ripe on farm stands and in family gardens. Here's an easy recipe using them that makes a good meatless meal.
1 small yellow summer squash
2 small zucchini
2 tablespoons butter (1/2 stick)
2 tablespoon olive oil
3 cloves garlic, peeled and minced
1-1/2 cups sliced fresh mushrooms
6 large leaves fresh basil, thinly sliced
1 pound pasta
1/2 cup grated Parmesan cheese
Cut squashes into small pieces. Heat butter and oil.
Saute garlic over medium heat. Add mushrooms and saute.
Add squash and cook until tender.
Stir in basil.
Meanwhile, cook pasta in plenty of salted boiling water until al dente.
Drain pasta and toss with vegetables and Parmesan cheese in serving bowl. Serve with additional cheese. Serves six.