We just got back from an amazing trip to the beach. We took a whole carload of groceries and I cooked the whole week. We just returned home last night and I have very limited ingredients at the house. I wanted to use the yellow squash in a recipe but didn’t have time to go to the store first. I had to just look around and use what I could find.

This dish has only 8 ingredients and can be ready in about 20 minutes. I lightly sautéed the yellow squash in vegan margarine (I used earth balance) with garlic, salt and pepper. I cooked up some pasta, tossed it all together and added a bunch of fresh basil we have growing outside. I finished it with a splash of olive oil and a little more salt and pepper. It was amazing! I am not usually a hot pasta kind of girl when it’s 90 degrees outside but this tasted just like summer. Let me know in the comments below if you make it. 

3 small yellow squash, cut into thick rounds and then quartered

4 cloves of garlic minced

4 pinches of salt

1 tbsp margarine (I used Earth Balance)

10 oz tortiglioni pasta cooked al dente

1 small bunch basil

Fresh ground pepper

Olive oil

Bring a medium sized pot of water to a boil. Add pasta and a pinch of salt. Cook until al dente and set aside.

While pasta is cooking, melt margarine in a skillet. Add yellow squash and cook until just tender. Add garlic and salt and pepper and cook for another minute or until you can smell the garlic. Pour cooked pasta into the skillet and add a splash of olive oil and more salt and pepper to taste. Add basil leaves (I put about 10-12 per bowl). Serve immediately and enjoy! (You could easily make this gluten free or add cheese to make it vegetarian and not vegan.)