Tomato Mountain

Pasta with sauteed summer squash, garlic scapes and a tiny amount of broccoli

SUMMER IS HERE Y’ALL. These summer squash are the friend I didn’t realize I missed. 

This has
3 yellow summer squash, cut into what one may call “medallions”
4 garlic scapes
1 really small bit of broccoli
a small handful of diced scallions
dried basil because I kill plants that I own and haven’t gotten any at markets yet this year, and, man, fresh would’ve been so much better because it would have had that sort of cooked-greens feel to it, but it would have been basil, and … well, heck.
olive oil
salt & pepper
lemon juice 
pasta (I bet bowtie would be good in this, but I only had penne) 

I started by slowly sauteeing the  squash pieces. I pulled them out when I realized that some scapes would be really good in there, so I kind of started the process over, sauteed the scapes on low for a few minutes, then added scallions and a little tiny bit of broccoli, then re-added the squash, added salt and let it all simmer for a bit while the pasta cooked.

Once the pasta was done, I drained it and tossed it with the vegetable mixture, tossing it to coat the noodles. I happen to have some lemon-infused olive oil from plundering the pantry of a couple friends who were moving to London, so I drizzled a bit of that in. I topped the whole thing with another squirt of lemon juice and some black pepper and a sprinkle of dried basil because I need to buy some fresh basil.

Let me tell you, it reminded me that summer is totally on. (Finally!)