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What’s Fresh with Beth Irons- Summer Squash Pasta Toss


3 cups unsalted chicken stock (such as Swanson)

1 cup water

2 tablespoons plus 2 tsp. extra-virgin olive oil, divided

1/2 teaspoon salt

8 ounces uncooked whole-grain rotini pasta

2 1/2 ounces Parmesan cheese, grated (about 2/3 cup), divided

1 large yellow squash, halved lengthwise and sliced (about 1 1/2 cups)

1 medium zucchini, grated on the large holes of a box grater (about 1 cup)

2 tablespoons fresh lemon juice


How to Make It

Step 1

Bring stock, 1 cup water, 2 tablespoons oil, and salt to a boil in a large skillet. Add pasta; cover and cook 10 minutes or until tender. Remove pasta to a bowl with a slotted spoon.

Step 2

Return cooking liquid to a boil; cook 13 minutes or until reduced to about 2/3 cup. Stir in 1/3 cup of the cheese; cook 1 minute, stirring until smooth.

Step 3

While sauce reduces, heat another skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add yellow squash; cook 3 minutes, stirring occasionally. Add cooking liquid, yellow squash, zucchini, and juice to pasta; toss.   Chill for at least 2 hours before serving.