Best Spicy Summer Squash With Herbs Recipes

Herbed Summer Squash image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

Spicy Summer Squash and Pasta image

Provided by sage femme

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package noodles
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 spicy red pepper, minced
2 large pattypan squash or 1 medium summer squash, diced
1 medium zucchini, cut into half moons
1 (15 ounce) can pinto beans or 1 (15 ounce) can beans, of your preference
1 (15 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons fresh basil, minced
2 tablespoons fresh cilantro, minced
parmesan cheese or romano cheese, grated

Steps:

Cook noodles according to package directions.
Saute onion in olive oil with hot pepper and garlic for 5 minutes.
Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
Serve squash sauce over noodles and top with fresh herbs and cheese.

Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8