Summer Squash Rigatoni
8 oz rigatoni or pasta of choice
2 Tbsp butter or vegan butter
2 Tbsp olive oil
1 large yellow squash, chopped
Salt and pepper, to taste
8 cloves garlic, roughly chopped
8 large basil leaves, plus more for topping
1 handful chard
1 lemon, juiced, to taste
Optional: red pepper flakes
Optional: Parmesan cheese
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Before draining, reserve 1 cup of the pasta water. Set drained pasta aside.
Place empty pan back on the stove over medium heat. Add butter and olive oil. Once butter is melted, add squash and a pinch of salt & pepper to the pan. Sauté until squash is softened, but not falling apart (approx. 8-10 minutes).
Add garlic, chopped basil leaves and arugula to the pan and sauté for an additional 2 minutes. Add pasta to the pan and toss to combine. Squeeze lemon juice over the pasta and add pasta water if the sauce needs to loosen up at all. Taste and adjust salt & pepper as needed.
Serve pasta with red pepper flakes, parmesan, and additional basil.
Picture and recipe adapted from: https://www.thissavoryvegan.com/vegan-summer-squash-rigatoni/
10 oz shredded cabbage (the finer, the better)
4 oz shredded carrots
3 green onions, finely sliced
Any other veggies you need to use up! You can use shredded zucchini, radishes, and kale. You can also replace some of the cabbage or carrots with other veggies, as long as you have about 2 heaping cups of shredded veggies total)