Last Taste of Summer Pasta

Well, everyone is talking about pumpkin spice lattes and pumpkin flavored everything.  It seems as though the world was collectively bitten by the "Fall" bug and there is not turning back.

I bet people already have ideas in their minds about what costume they'll wear for Halloween and what sides would be good for Thanksgiving.

To all this malarkey, I say, "Slow down, people.  Let's live in the present."  

Presently, zucchini is still affordable at the grocery store.  We all know how I love me some zucchini.  It screams "Summer!" and is healthy to boot.

So, I created a last taste of summer in the form of pasta, so that I can cling to the hot days by the pool, the fair corn dogs and the pile of flip flops littering my closet floor.

Let's have one last hurrah, shall we?

Last Taste of Summer Pasta

serves like a million (ok, more like 8-10 people--it makes alot!)

1 box wheat pasta 

turkey sausage (or whatever kind of sausage you fancy), cut in quarters

2 medium zucchini, diced

1 large summer squash (or 2 medium), diced

1 cup chopped mushrooms

1 red pepper, diced

2 ears of corn, cooked and cut off the cob

1 cup shredded cheese (I used Gruyere)

1/4 cup grated Parmesan cheese

4 tbsp butter

1/2 tsp red pepper flakes

salt & pepper to taste

4 cloves garlic, minced

Boil your pasta to al dente.  Throw 2 tbsp of butter in a large skillet and melt it.  Toss in the diced peppers and cook for about 2 minutes.  Then add garlic and zucchini & squash.  Cook for about 5 minutes and then add the mushrooms and corn.  Toss it all around.  Season to taste.

Preheat the oven to 425 and spray a 9x13 pan with spray oil.

Throw in the pasta and veggies into the pan.  

Heat the other 2 tbsp of butter until bubbly and turning a little brown.  Throw in the sausage and sear for about 3 minutes.  Pour all of this goodness over the pasta/veggie mixture and stir it to combine.  

Top with grated Parmesan and shredded cheese and heat in the oven until melt-y (about 10 minutes).  Top with additional cheese if you are feeling saucy ;)

Have an awesome weekend.  I'll be back Monday with a craft (say what??!!)!

Summer Orzo Salad

Hooray for summer!

Hooray for quick and light summery dishes!

This one is a winner, you guys.  Make it for a quick dinner (it literally took me less than 20 minutes to throw it all together) or take it to a summer party.  The fresh produce and creamy, rice like pasta come together for a flavorful meal.

Summer Orzo Salad

serves 4 (as a side dish)

1 cup orzo pasta

1 cup fresh spinach, roughly chopped

1 ear of grilled corn (or charred over an open flame, then microwaved in the husk for 3 min.)

1 cup grape (or cherry) tomatoes, quartered

1/2 avocado, diced

2 oz crumbled goat cheese

2 tsp olive oil

salt & pepper to taste

optional--fresh basil (6-8 leaves, chopped)

Boil orzo according to package directions (usually 6-8 minutes).  Throw the spinach into your colander and pour the pasta over it to both drain the pasta and wilt the spinach (2 birds. 1 stone.).  Then you can let it cool a bit, or run some cold water over it for a minute.  Combine all the rest of the stuff and mix it on up.  Serve at room temperature or refrigerate and serve cold (good either way).  Yep, it's that easy.

Have a nice weekend!

If you are looking for a quick dessert that would be perfect following this, check out my 1 Minute Sea Salt Chocolate Cherry Cake at Endless Simmer.