Spaghetti with Zucchini, Summer Squash and Cherry Tomatoes in a Creamy Goat Cheese Sauce

Everything I make this week seems to contain cherry tomatoes, and this recipe is no different. I went and threw this together on my own, and both Scott and I were pleased with the results. Although when I was chopping everything up I was wishing I had some asparagus. I think next time I will add some.

1/2 Box of Spaghetti
1 Tbl Olive Oil
3 Cloves of Garlic minced
1/2 a big onion chopped (i used yellow)
1 Small Zucchini Chopped
1 Small Summer Squash Chopped
1 Pint Cherry tomatoes halved
1 Cup Fresh Chopped Basil
5 oz Goat Cheese
1 Cup reserved pasta water
1 tsp salt
Fresh Cracked pepper to taste

While pasta is boiling in a salted pot saute Garlic & onion in oil for a minute, then add Zucchini and Summer Squash. Saute until soft.
Drain Pasta reserving one cup of water.
Return Pasta to the pot and add the sauteed veggies, tomatoes and basil & some fresh cracked pepper
In a separate bowl whisk together Goat Cheese, pasta water and salt until smooth
Pour sauce on pasta and toss to mix
Let sit for a few minutes to thicken.

We added some grated parmesan cheese to ours once it was plated.

Pan Fried Polenta with Fresh Tomato Bean Salsa

This was even better than I expected. I actually cannot wait until lunch time tomorrow so that I can eat more. It's the perfect summer time meal, and it's simple and quick to prepare which is nice when you have spent all day getting sunburned on the beach.


Ingredients
2 ½ cups chopped ripe tomatoes
1 cup canned cannellini beans, rinsed and drained
½ cup chopped fresh basil
½ teaspoon each salt & black pepper
2 tablespoons olive oil
1 (16 ounce) package prepared Polenta, sliced into ¼-inch-thick rounds (I used Tomato & Garlic Polenta)
¼ cup grated cheese (I used a blend of mozzarella, fontina, provolone & Parmesan)

Instructions
1. Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors. (I added a bit of olive oil)

2. Heat 1 Tablespoon olive oil in a medium nonstick skillet over medium high heat. Add half the polenta slices to skillet; cook until golden brown on both sides, about 4 minutes, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.

3. Arrange polenta on a serving plate. Spoon tomato-bean mixture on top. Sprinkle with cheese and garnish with basil.

Recipe changed a bit from "How Stuff Works"

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

This is an "Eating Well" recipe that I just made a few changes too. It came out very well and was quick and easy. You can make your own Gnocchi or buy the shelf staple kind that is located in the "Italian" section of the grocery store. Sorry about the weird gaps in the recipe when I added in the things I changed it made me double space. I'm too lazy to figure out how to change that at the moment.


1 pound gnocchi

2 tablespoons butter
2 medium shallots, chopped

3 Cloves Garlic chopped

1 pound zucchini (about 3 small), very thinly sliced lengthwise (I used a vegetable peeler and just made strips)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots, Garlic and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan, Basil and parsley. Add the gnocchi and toss to coat. Serve immediately.