YELLOW SQUASH RECIPES
Summer Cous Cous
By: M. Malinowski
4oz. Israeli cous cous
8oz. chicken stock or water
1 red bell pepper
1 small yellow squash
1 small zucchini
Dice red pepper, zucchini, and squash. Heat saute pan and add the red pepper. Saute until slightly soft then add squash and zucchini. Saute about 5 min. Remove vegetables from heat and put aside. In the same pan add cous cous and stock. Cover and cook about 10 minutes or until liquid is reduced. Add vegetables and toss; season to taste and serve.
Summer Penne Pasta
By: C. Nelson- Nelson/Clover
1 (16oz.) package penne pasta
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced mushrooms, chopped
1 clove garlic, minced
2 medium tomato, chopped
ground black pepper and salt to taste
In a large pot cook pasta in boiling salt water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, cut the peppers into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the peppers until soft. Do not allow peppers to brown. To the skillet add the sliced zucchini, and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto plate and top with vegetable mixture. Sprinkle with black pepper and salt to taste.