Adapted from Super Natural Every Day
What I love most about Heidi Swanson’s cooking is that it is basic and simple, yet rewarding. Here she combines a whole grain pasta and a typical durum semolina variety – perfect for those holding out on the whole grain varieties! She also brilliantly shreds the squash so it becomes almost a part of the pasta, which is perfect for vegetable averse children. We simply loved this elegant dish.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
This looks absolutely delicious! I can’t wait to try it with summer squash from our garden . . . won’t be long now!
Thanks for the comment! I love that you grow your own squash. I’m dipping my toe into the gardening water, so to speak, with a tomato plant and some herbs this year. I’d love to progress to squash for next year! Cheers.
Love the addition of the julienned squash. When I was little my Mom made spinach fettucini with butter and parmesan. She called it Martian feet which made it even more of a hit. So Martian feet just got an upgrade. Everyone loved this tonight (I left out the red pepper flakes for the one kiddo who is a spice-hater)- still super yummy!
Martian feet! That’s brilliant. I could use a few smart monikers like that…your mom sounds like a witty lady! So glad your family enjoyed this, Melissa.
Love Heidi’s cooking–and this looks wonderful–unfussy, simple, and complete. Perfecto! xo
You nailed it. Unfussy says it all. Simplicity always seems to win out, which is fine by me. Thanks, Tricia!
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