LAST OF THE SUMMER SQUASH:
Even though the change of season is approaching, it’s still scorching this week so I’m thinking about this yummy little pasta dish; rounds of slow-roasted yellow courgette join edamame beans in a light pasta dish that’s full of goodness. The veggies were tossed through a velvety sauce made simply with melted crème fraîche, sautéed garlic, shallots, a little veggie stock, spinach and parmesan, before a mix of wholegrain penne and fusilli joined the party (I had a few 1/4 bags to use up!). I served mine with extra parm and a side of homemade garlic pizza bread (because carbs) ?
.
.
.
.
.
