BY LAUREN SEPHTON
Hi! I’m Lauren. I’m a college student, freelance writer, and foodie. From running around as a child with the native tribes of Panama to down-home cooking in Tuscany, Italy, my recipes will give you a taste of the world. My favorite part is seeing the smile that home-cooked meals put on peoples’ faces as they enjoy the farm-fresh flavors from the very first bite. With extra inspiration by local farmers markets across the USA from Seattle, Washington to the Carolinas, the possibilities are endless. Stick around to find everything from achievable dessert ideas to healthy, quick dinners that’ll happily feed the family.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
10 cremini mushrooms, about 2 1/2 cups when quartered
2 large yellow squashes, about 2 cups when sliced
4 tbsp. extra virgin olive oil
2 tsp. dried Italian herbs
16 oz paccheri pasta, or rigatoni pasta
1 cup fresh basil, lightly chopped
1 tsp. sea salt
1 tsp. black pepper
- Bring a large pot of salted water to boil. Add in the pasta and cook according to package directions until al dente.
- In the meantime, heat up two tablespoons of the extra virgin olive oil in a large fry pan over medium heat. Add in the sliced squash and quartered mushrooms to sauté for 8-12 minutes. Season with the Italian dried herbs, sea salt, and black pepper halfway through cooking.
- Once the pasta is cooked and drained, add it to a large serving bowl. Drizzle the remaining two tablespoons extra virgin olive oil, then toss together.
- Add in the sautéed vegetables and freshly chopped basil to lightly toss together one more time. Serve warm.
We hope you enjoy this simple recipe that complements the bright notes of fresh summer herbs with heart-warming vegetables that can easily be picked straight from the garden!