Minty Squash Pasta Salad

July 30, 2008

Minty Squash Pasta Salad

Sara Jones, Tucson CSA

This is great hot or cold. Try using basil instead of mint and
parsley for a nice change.

1 box penne or bowtie pasta
About 2 teaspoons olive oil
About 2 medium summer squash, cut into half moons
2 cloves garlic, minced
1 handful mint, chopped finely
1 handful parsley, chopped finely
Zest of two limes
Juice from one lime
2 teaspoons walnut or hazelnut oil (optional)
Salt to taste

Cook pasta until al dente and set aside. Heat olive oil in a skillet
over medium high heat. Add garlic and squash. Cook stirring
occasionally until squash begins to brown slightly. Remove
from heat. Toss together pasta, squash mixture herbs, lime zest
and juice. Drizzle with nut oil and salt to taste.

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