This recipe is born out of multiple requests for recipes that use summer squash. I was also inspired by a podcast by Mark Bittman where he suggests that people should serve pasta with more sauce than noodles as a healthier alternative to the traditional serving portion. This sauce is simple, flavorful and healthy. Perfect for an end-of-the-summer manuever in the battle home-gardeners wage with squash.

Summer Squash Pasta Sauce

Ingredients:

• 1/4 cup olive oil
• 1 onion, finely diced
• 2 cups of summer squash, finely diced
• 2 cups fresh tomatoes, roughly chopped
• 1/4 cup parsley, minced
• 1 cup veggie broth
• 1 cup white wine
• Juice from 1/2 of a lemon
• A dash of red pepper flakes
• Salt & pepper, to taste

Instructions:

1. Heat olive oil on medium-high heat in a medium-sized frying pan.
2. Sauté onion over medium-high heat until translucent (or about 7 minutes).
3. Add squash and sauté until soft (about 10 minutes).
4. Add tomatoes, and cook until they have released their liquid (about 10 minutes).
5. Add parsley, and cook another 5 minutes.
6. Add veggie broth and wine. Add red pepper flakes and salt & pepper.
7. Cook on medium-high heat for 10 minutes, or until the liquid has reduced.
8. Serve over pasta in a ratio of 2:1, sauce to pasta.
9. Enjoy!