I wasn’t going to write a post until I ate this cold dish for lunch. This is the what I had left when I remembered it was so good, I should post it. When it was hot last night, it was a healthy tasting dinner. One of those dinners where I can eat past the point of being filled (don’t feel like moving) and not feel like I have harmed myself with the contents. The past couple of weeks, zucchini and tomatoes have crept into just about every meal. As a cold dish, I highly rate as a recipe for using up those ingredients and making a delicious dish! The following is very much adjustable with ingredients. ** Note the lovely polka dot tablecloth. My mother just sent it to me and although this picture doesn’t feature it well, I thought I would note it as I really love it.
olive oil to coat your pan
2 medium zucchini
1 yellow summer squash
20 cherry tomatoes halved
3 cloves garlic
1 can cannellini beans rinsed well
1 handful of herbs (I used some parsley, basil and oregano)
sea salt and pepper to taste
2 tablespoons good balsamic
1 pound whole wheat pasta
Begin boiling water for pasta. Meanwhile, over medium heat on a fairly large skillet, saute squash that is chopped into pieces about 1/2 inch thick. Saute until tender and add a little salt. Toss in the tomatoes & garlic for about 5 minutes then add the cannellini beans. When ingredients are warm, add chopped herbs and toss for another minute or two with the balsamic. Remove from heat and serve on a bed of pasta if you are going to eat it warm. Otherwise, toss and refrigerate for a delicious cold dish (and I usually deplore leftovers!)
Right now I am only half-cool since I stoke our custom tandem. They say your happiness goes back to normal within a week of a new purchase, but I can say that every time I ride the tandem, my happiness quotient goes up and I appreciate it. My kneecaps are also thankful since they don’t bang the handlebars like our old steed.
