Ingredients:

1 package Penne Pasta, regular or wheat

Course Salt

2 Tablespoons Olive Oil

1 minced garlic clove

1 teaspoon red pepper flakes or to taste

3 small italian squashes (Depending on size- yield 2 cups chopped)

1/2 cup Parmesan cheese

3 fresh vine-ripened tomatoes, quartered then halved

Make it your own-*Optional:

Add some Fresh Chopped Basil Leaves, Large Diced Onion, or Large Diced Red Bell Pepper

Directions:

Cook your pasta following the directions on the package. Wait for the water to boil prior to adding the pasta to the *SALTED water. For al dente pasta begin checking pasta at the 7 minute mark.

In a skillet saute some garlic, and red pepper flakes and add in the chopped squash, cook just to slightly soften, about 3 minutes but don’t burn the garlic!

When pasta is ready drain and add the skillet, toss with squash, and mix it well, serve on a platter garnished with the tomatoes and topped with the cheese. At this point you would add the fresh basil* also.

Helpful Hints:

* For other some dishes, and sauces, substituting 1/3 of the amount dried basil or dried herb anything will work in a pinch, however I would not do it here. There’s just nothing like fresh chopped strips of fresh Basil to this dish. Its adds color and a burst of flavor complimenting the tomatoes and cheese alike.

Substitute: Queso Fresco for the Parmesan and 2 minced chipotles in adobo for the tomatoes, add some large diced red onion, leave out the red pepper flakes; and for the optional Fresh Basil switch in some fresh chopped Cilantro.

That’s Everyday Gourmet!