Victoria's Yellow Squash & Tuna Pasta

What to do with all of that summer squash?  Each time I plant a garden I seem to have a bumper crop of squash and the neighbors seem to benefit the most.  Here is a nice quickie dinner that puts your summer squash to good use.  I love making this dish when I’m short on time and just don’t feel like making a big production out of dinner.

INGREDIENTS

1 Cup Chopped Cipollini Onions

2 Chopped Green Onions (With Green Parts)

5 Minced Garlic Cloves

1 Large Sliced Yellow Squash

1 Chopped Roasted Red Pepper

3 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

2 Cans Olive Oil Packed Tuna

Juice of 1 Lemon

1 Pound Spaghetti

1/2 Cup Butter

1/2 Cup Grated Parmesan Cheese

1 Cup Basil Leaves

In a large size skillet add the olive oil and heat over a medium high heat for 3 minutes.  Add the minced garlic cloves, cipollini onions, kosher salt and green onions.  Cook for 4 minutes making sure to stir constantly.  Add the sliced yellow squash and roasted red pepper.  Cook for 2 minutes on medium high and then turn the heat down to medium low.  Drain the tuna and then add the tuna to the skillet. Add the fresh lemon juice. Give a good stir.  Meanwhile fill a large size pot with water and add salt.  Turn to a high heat and bring to a boil.  Add the spaghetti and cook until done.  When the spaghetti is done cooking (don’t overcook) remove from the heat, drain and then place the spaghetti back into the pasta pot.  Make sure not to rinse the pasta.  The heat should be off now.  Add the butter and stir into the cooked spaghetti until the butter is melted.  Add the tuna mixture to the spaghetti and stir.  Stir in 3/4 cup of the basil leaves.  Transfer to a serving bowl.  Sprinkle the Parmesan cheese over the pasta mixture and give a good toss.  Yes, I know that typically one doesn’t use cheese with a seafood pasta dish, but for this recipe I do. Garnish with the remainder of the basil leaves and serve.  Serves 4

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