Menu 6/27-7/1

 Monday: Chickpea salad with gazpacho soup

Tuesday: Taco's at home if it rains or dinner with friends, if it doesn't

Wednesday: Squash Basil Pasta

Ingredients

4 servings

1/4 cup olive water

8 garlic cloves, thinly sliced

2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 teaspoon red pepper flakes, plus more for serving

12 ounces , ziti, or other large tube pasta

1/2 pinenut and garlic ground as a parmesan 

1 tablespoon fresh lemon juice

1/2 cup basil leaves

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Step 3

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil

Thursday: Pesto Bake

Friday: Bean, Beet, mushroom burgers with sweet potatoes and grilled veggies