Fettuccine with Asparagus and Summer Squash

Contributed by Dawn Marie Hamilton

I like to serve at least one veggie main course each week. This week, I created a recipe from a picture I found a while back in a chef's equipment catalog. Although I lusted after the advertised sauté pan, the pasta and vegetables in the pan was what had my mouth watering.

In the picture the chef appears to have used regular fettuccine. I mixed regular fettuccine with whole-wheat fettuccine. This is a very easy recipe not requiring precise measurements.

Ingredients:

8 ounces fettuccine (semolina/durum)
8 ounces whole-wheat fettuccine (durum whole grain)
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch asparagus, each spear cut into thirds
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
zest of one small lemon (about 2 tablespoons)
freshly ground black pepper
freshly grated parmesan cheese

1. Cook fettuccine according to package(s) for desired doneness, keeping in mind that each type might have a different cooking duration. Time accordingly.

2. Meanwhile, pour olive oil into a large sauté pan. When hot, add garlic, asparagus, zucchini and yellow squash. Cover and cook on medium-low until desired tenderness. Add lemon zest near end of cooking time.

3. Toss cooked vegetables with cooked fettuccine, black pepper and parmesan cheese. Place in bowls and serve with a favorite wine.

Makes 4 generous servings. Enjoy!

Middle Eastern Zucchini Salad

Light, refreshing, easy. What more could you want for a wonderful summer side dish, brought to us by the Arabs via Sicily and Spain? This one is sure to help use up all that extra zucchini in the garden!

MIDDLE EASTERN ZUCCHINI SALAD

1 zucchini squash (about 1 lb.)
1 summer squash (about 1 lb.)
2 Tbs. olive oil
2-3 large garlic cloves, minced
2 Tbs. toasted pine nuts, plus extra for garnish
2 Tbs. golden raisins
1 tsp. dried mint (look for Syrian/Tabbouleh mint)
Salt and white pepper to taste
1 Tbs. fresh lemon juice

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1. Slice squash into ¼-inch slices (I use my food processor's thickest slicing blade)

2. Heat garlic and oil in frying pan until garlic is fragrant. Add squash. Sauté over moderate heat until heated through. Add pine nuts and raisins. Sauté until heated through.

3. Add mint and salt and pepper. Stir until squash is tender crisp. Remove from heat and let cool.

4. Stir in lemon juice. Transfer to serving dish and garnish with additional toasted pine nuts. May be served warm or cold.

Hot Italian Sausage Soup

Contributed by Dawn Marie Hamilton

I like soup at any time of year. This soup is hardy enough for a satisfying meal. If you don't like the heat, try sweet sausage instead.

Ingredients:

1 pound hot Italian sausage
1 cup carrots, chopped
1 cup onion, chopped
48 ounces fat free, sodium reduced, chicken broth
1 can (14½ ounces) diced tomatoes
1 can (15 ounces) Cannellini beans, rinsed and drained
4 cloves garlic, minced
1 small zucchini, chopped (with skins on)
1½ teaspoon dried basil
1/4 teaspoon ground black pepper
2 cups medium-size, dried shell pasta
6 ounces spinach leaves, chopped
Grated aged Asiago cheese

1. Slit sausage casings and remove. Place sausage into a 6-quart pan over high heat and stir often, breaking apart sausage with a spoon. (tool hint: I have a spoon with a straight lower edge that is perfect for this task.)

2. Add carrots and onions, stirring often until onion is limp. Add chicken broth, tomatoes (with juice), Cannellini beans, garlic, basil, and pepper. Bring to boil.

3. Add pasta and zucchini. Cover, lower heat and simmer, stirring occasionally until pasta is tender to the bite.

4. Stir in spinach and cook until just wilted.

Serve with grated Asiago cheese. When reheating, add a small amount of chicken broth to thin soup. Enjoy!