Don't make this dish the first time you cook for someone. Oh no, it's chock full of garlicky goodness that isn't appropriate for stealing kisses. But if you're married (like me) and don't effin' care, make it up! When yellow summer squash is in season, we make it weekly.
- 5-6 yellow summer squash
- 4-5 cloves garlic
- 3 Tbs olive oil
- 1 lb angel hair pasta, cooked according to package directions
- Salt, pepper and other seasonings to taste; see below for explanation
While the water is boiling, using a mandolin on the 1 setting or slicing by hand, slice the squash into circles working for the neck down. See above pic. These should be thin.
To prepare garlic, use a garlic press or a food processor. This should be very fine.
In a large, flat bottomed skillet or a wok, heat olive oil. Add in squash. Stir to coat the squash in the hot oil. Add in garlic and cook squash until it's transparent and brown around the edges, and the pan has cooked off and is devoid of any of the liquid that may have sweated out of the squash during cooking.
Serve over angel hair pasta, salt and pepper to taste. If you like any of the vegan Parmesan products on the market, by all means use that. It's excellent.
In our house, Sean eats his S&S with smoked salt and Parma! seasoning.
Bella eats hers with garlic salt and Italian seasoning.
I eat mine with creole seasoning and fresh ground black pepper.
How will you eat yours?