Summer sun, something’s begun…

I’m a true California girl and take pride in being from what I think is the most beautiful state in the country. We have everything: the mountains, a beach you can actually swim in, fabulous restaurants, delicious wine, and fantastic shopping all at our finger tips! What I enjoy most about living in this little slice of heaven I call home is that 9 times out of 10 the sun is shining! Even in what is called spring we will have 80+ degree weather, BEAUTIFUL!

This constant sunshine typically means that berry and squash season come a little earlier for us Californians. 🙂 YAY! One of my favorite squash recipes is my Summer Squash pasta! It features both zucchini and yellow squash along with mushrooms and garlic. It is gently coated with extra virgin olive oil, crisp white wine, and topped with basil! DELISH!

Summer Squash Pasta

Yields: 3-4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 12 ounces of Dried Pasta of your choice
  • 3 Tb. Extra Virgin Olive Oil
  • 1 medium-sized Zucchini halved lengthwise then sliced
  • 1 medium-sized Yellow Squash halved lengthwise then sliced
  • 1 Cup Fresh or Dried Mushrooms sliced (if using dried mushrooms first soak in warm water for twenty minutes before using)
  • 4 cloves Garlic, minced
  • 1/2 Cup Favorite White Wine (Drink the rest 🙂 )
  • 1/4 Cup Basil, thinly cut into ribbons
  • 1/4 Cup Freshly Shredded Parmesan Cheese


  1. In a large pot bring water to boil then cook pasta noodles until al dente
  2. In a large saute pan pour 1 Tb. of the olive oil in, then add zucchini, squash, mushrooms, and garlic. Add a pinch of salt and pepper and cook for 2-5 minutes
  3. Add white wine and the remaining olive oil cook for 5 minutes, stir occasionally.
  4. Drain the pasta when finished cooking and add to the saute pan, then add most of the parmesan cheese and most of the basil, cook for 2 minutes. Add a pinch of salt and pepper
  5. Once done serve and top with the remaining cheese and basil

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Categories: Dinner

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