"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pasta and Two-color Squash Recipe

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This recipe for Pasta and Two-color Squash, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Friday, March 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 bunch (6-8) green onions, white and lt green parts, sliced
1 lg clove garlic, minced
1 tsp chopped fresh thyme
2 small yellow squash, trimmed and grated
2 small zucchini, trimmed and grated
salt and freshly ground black pepper to taste
1 lb thin spaghetti, cooked, drained and kept hot
freshly grated parmasan cheese

Directions:
Directions:
Heat the oil in a large skillet over med. heat. Add the green onions and cook, stirring, for 2 min. Stir in the garlic and thyme. Add the yellow squash and zucchini. Cook over high heat, tossing with a fork, 2 min. Season well with salt and pepper. Add the hot spaghetti to the vegetables in the skillet. Toss well to combine. Remove from heat. Serve immediately, very hot with the cheese passed separately.

Personal Notes:
Personal Notes:
If desired, add boneless, skinless chicken breast, cut into 1" pieces. Cook chicken first about 5-6 min. or until no longer pink. Remove from the skillet and continue with the recipe, then add back in with the spaghetti.

 

 

 

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