Double Squash Pasta Toss

This recipe is from the Holly Clegg cookbook "Trim and Terrific". I haven't posted any recipes because I am unsure about copyright laws, but I just have to share this one with you. And I strongly recommended buying this cookbook!! We've gotten to the point now where we go straight to this book for meal planning each week when we want to add a couple of fun dishes to the menu. They have been easy and amazingly delicious every time.

Double Squash Pasta Toss

2 T olive oil
1 T minced garlic
2 c thinly sliced zucchini
2 c thinly sliced squash
2 c coarsely chopped red onion
1 t dried basil
1 t dried oregano
2 c coarsely chopped tomatoes
3 T balsamic vinegar
salt and pepper to taste
1 16 oz package ziti or other tubular pasta
1/4 c grated parmesan cheese

Makes 6-8 servings

* We used 1 - 1 1/2 cups of each veggie and bought a large can of diced tomatoes instead of using fresh. I liked the extra juices from the canned tomatoes. It definitely makes a difference to thinly slice the veggies....much better this way! It does make a huge batch, so it's great for having guests over for dinner or for making leftovers for the week. The flavors grow with time.

Directions:

In a large skillet, heat the olive oil over medium-high heat, and cook the garlic, zucchini, yellow squash, and onion until very tender, about 5-8 minutes. Add the basil, oregano, vinegar salt, and pepper; lower the heat and cook 2 minutes longer, or until well heated.

Meanwhile, prepare the pasta according to the package directions, omitting any oil and salt. Drain, and add to the squash mixture. Add the parmesan cheese, toss, and serve.

YUM!!!!!