They call me mellow yellow...
After weeks of eating zucchini, I decided I needed to move on to squash for my experimental cooking. While wandering through Whole Foods one afternoon, I stumbled across yellow cherry tomatoes, and voila! My yellow pasta recipe was born! (with the help of a vegetarian cookbook - my recipe is loosely modeled after another recipe I've made before from said cookbook)
- 1 pint cherry tomatoes, halved - yellow or red will do
- 1 cup dry pasta
- 2 small yellow squashes (or the equivalent) chopped into small, bite sized pieces
- 1 tablespoon olive oil
- garlic salt to taste
- finely minced garlic - I like a lot of garlic, but use what you like
- Parmesan cheese (optional)
Serves 2 - 4
- Place oil, squash, and garlic in a large skillet and heat on high. Add a touch of water to the skillet to help steam the squash. Stir frequently. Add salt as needed.
- While squash is steaming/cooking, prepare noodles following directions on the package. Drain and set aside.
- When squash is tender/crisp, add cooked noodles and cherry tomatoes to the squash mix. Stir frequently. Cook until cherry tomatoes just begin to soften.
- (optional) Sprinkle with Parmesan cheese and serve.
I really liked this recipe. Squash has a really mellow flavor on its own, so it absorbed a lot of the garlic flavor. The mix of garlicy squash with the acidic tomatoes (although less acidic than normal because I used yellow tomatoes) created a great flavor.
Have you tried cooking with yellow tomatoes? I like them more for their exotic look than their flavor.