This has quickly become one of my favorite dishes this Summer. It is something I came up with about a month or so ago after receiving an abundance of summer squash, and have made it at least once a week since. It is super easy to prepare, even with a crying three month old baby on my hip.
Please keep in mind that when I cook I sort of just throw things in the pan, so my measurements are rough guesses. I like to taste as I go along and add a little of this and a little of that, based on what I think the dish needs.
- Squash, I used two large zucchini because that is what I had on hand. Any Summer squash would work, and you can definitely use more. I usually do.
- 1 onion
- 2-3 tablespoons butter
- 1-2 tablespoons flour
- 1 cup milk
- 1 teaspoon salt
- 1 tablespoon lemon juice
- a pinch of nutmeg
- 1/2 teaspoon dried thyme (you can use fresh, or not include it at all, but thyme is my favorite herb so I put it in everything!)
- 2/3 – 1 cup Parmesan cheese
- Pasta (Use whatever you like. Half a bag or box is about the perfect amount for this recipe.
- Melt butter in a large pan over medium heat. Grate onion and squash and add to pan. I use the processor to do this, because quite frankly I hate using the box grater. Cook, stirring frequently until squash and onions are tender. In a pot bring water to a boil and cook pasta according to package directions.
- To the pan add flour, stirring to coat squash. Slowly add milk, stirring as you pour it into the pan. Bring to a low simmer and reduce heat. Add salt, pepper, thyme, nutmeg, lemon juice, and Parmesan. Stir until cheese is melted.
- Drain pasta and combine with sauce.