Love this recipe! Snatched off the Jovial Pasta site from Giulia. Must use yellow summer squash.
Ingredients:
- 3 medium sized yellow summer squash
- 3 tablespoons EVO
- salt to taste
- 1/4 cup roughly chopped pistachios, roasted and salted
- 2 tablespoons chopped fresh parsley
Instructions:
Slice the squashes into 1/4 inch thick rounds.
Heat 2 tablespoons EVO on medium-high heat in a large skillet, once hot toss in the squashes and a few pinches salt.
Cover with a lid and let cook for about 10 minutes, stirring them every few minutes. They will turn a golden brown.
Top with pistachios, parsley and remaining 1 tablespoon EVO. Mix to combine.
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