Using seasonal ingredients is the most delightful way to combine flavors – they grow together and they taste fabulous together too! Our Summer Squash and Dill Pasta combines two of our favorite ingredients into one delicious dish. Shout out to Haaken Hill Farm, our local CSA, for providing this bounty…
Summer Squash and Dill Pasta
- 12 oz pasta (such as cavatappi or rotini)
- 2 medium zucchini, diced
- 1 small yellow scalloped summer squash (or yellow summer squash), diced
- 2 Tbsp olive oil
- 1 tsp ground pink Himalayan salt (or table salt if that’s what’s on hand)
- pepper to taste
- several sprigs of dill, chopped
- crumbled feta cheese
Cook pasta according to package instruction. In a medium saucepan, heat olive oil over medium heat. Add zucchini and summer squash and toss with salt and pepper. Sauté until tender and edges begin turning golden brown. Drain pasta. Remove squash mixture from heat. Combine pasta and squash mixture. Add dill. Top with sprinkle of crumbled feta. Enjoy!
Cole is a wife and mom of three. As a Registered Dietitian, certified yoga instructor, and Unbeatable Mind Coach, she has committed her life to wellness and the pursuit of our highest potential. If grit and love had a child, it would be Cole Berschback.