This is a recipe Andy came up with on the fly to make for friends who just had a baby. We had some summer squash and chard from our CSA that we thought would be great with pasta. I might be able to get Andy to be a little more specific on ingredient amounts, but this is just kind of the way he cooks!
- 1/2 - 3/4 lb mini penne pasta
- 2 small zucchini
- 2 medium yellow neck squash
- oregano
- garlic, minced
- olive oil
- salt
- pepper
- swiss chard, chopped finely
- 1/2 pint light whipping cream
- 2 tbsp butter
- 1/4 cup parmesan, plus more to top if desired
- 1/4 cup light sour cream or plain yogurt
- 2 cups frozen peas
Cook pasta according to package directions, set aside. Cube zucchini and squash, toss in pan with oregano, garlic, olive oil, salt and pepper, saute 10-15 min or until soft. Allow to cool, chop more finely if desired. In the same pan, cook the swiss chard until it wilts, set aside. Mix cream, butter, parmesan, and sour cream in a small sauce pan, bring to a light simmer for 5 minutes. Mix pasta, veggies, cream, and peas in a large bowl until pasta is coated. Add more salt, pepper, oregano, or garlic powder if desired. Pour into a casserole dish and top with parmesan. Bake 30 min at 350.
