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1 bag penne pasta (or use your family's favorite shape)
1 cup grape or cherry tomatoes, halved or quartered
1/2 cup chopped Vidalia or other sweet onion
3 small summer squash, quartered and sliced into bite size pieces
1 medium zucchini, quartered and sliced into bite size pieces
1/4 cup water

1 large clove fresh garlic
1/4 cup grapeseed oil
juice of one lemon
fresh lemon thyme - leaves only from 2 or 3 sprigs
kosher salt & fresh ground pepper to taste

Cook pasta al dente, according to package directions.
While pasta cooks, prepare vegetables and dressing.

Place olive oil and lemon juice in large serving bowl. Finely chop garlic clove, mash into
paste with a sprinkling of kosher salt. Add to bowl. Whisk lightly. Add tomatoes and
onion, toss to coat. Season with salt and pepper to taste.

Place chopped summer squash and zucchini in microwave safe mixing bowl, add water and
cover loosely with plastic wrap. Microwave on high for one minute. (Vegetables should be
only slightly softened) remove wrap and add vegetables to serving bowl. Add thyme, toss
to coat and mix ingredients.

Drain cooked pasta and add to serving bowl, toss to coat and mix ingredients. Correct
seasonings to taste. Can be served hot or cooled to room temperature. Works well as a
vegetarian one dish meal or side "salad".

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