Rigatoni with Squash and Zucchini

  • 8 oz. Rigatoni
  • 2-3 Small zucchini
  • 2-3 Small summer squash
  • 3 medium cloves of garlic, minced
  • 3 TB olive oil 
  • Small handful of basil leaves, chopped or torn
  • 1/4-1/2 cup onion sliced or diced
  • Salt and pepper to taste
  • Freshly grated parmesan to taste (I probably used close to a 1/2 cup
  1. Halve the zucchini and squash lengthwise, then cut into half-moon slices
  2. Boil rigatoni in salted water to al dente, or your preferred softness.
  3. Meanwhile, heat a large skillet on med-high and add the oil. 
  4. Add the garlic and cook less than 1 minute.
  5. Add the onion, zucchini and squash to the oil. Stir to occasionally to keep them cooking evenly, about 4-5 minutes, or until the zucchini and squash are tender.
  6. Toss the veg, drained pasta, and basil leaves together in the skillet.
  7. Add the salt, pepper, and parmesan until it tastes good to you.