Summer Squash Pasta

I've never been crazy about tomato sauce on pasta dishes, yet I'm addicted to noodles (have you seen my mac & cheese posts?).  I'll gladly eat rotini and shells with butter, milk, and cheese, but sometimes I like to have a lighter summertime dinner.  Made with some locally grown zucchini and yellow squash, along with a few carrots for sweetness and color (and topped with some parmesan, of course), this veggie sauce is delicious both hot and cold.  Best served on an outdoor table with a glass of white wine and a balmy June evening.

A few months ago, I found a Chad & Jeremy record in a $1 record bin.  This British duo from the 1960s had a few hits, and I've always loved Wes Anderson's use of their music in Rushmore.  While the $1 album turned out to be priced somewhat accordingly (sorry, guys), I still love "A Summer Song" from 1964.

Ingredients:

--2 large carrots, peeled

--1 zucchini

--1 yellow squash

--1/2 yellow onion, peeled and chopped

--1 clove garlic, minced

--1 tbsp. olive oil

--3 tbsp. tomato paste

--1/4 c. parmesan

--1 tbsp. salt

--1 tsp. pepper

--1 lb. shell noodles (or whatever you'd prefer)

In a large pan, heat olive oil over medium heat and sauté onion for 2-3 minutes.  Add garlic and continue to sauté until golden-colored.  Turn heat to low.

Remove the stems and tops from the zucchini, yellow squash, and carrots.  With a large grater or a grater attachment on your food processor, shred zucchini, yellow squash, and carrots.  Add to pan with onions and garlic, add salt, pepper, and tomato paste, and sauté for approx. 10-12 minutes over medium heat, or until the veggies have softened.  If the veggies are sticking to the pan, add another tbsp. of olive oil or 2-3 tbsp. of chicken stock (or veggie stock, if you're making this vegetarian-friendly).  

While veggies are cooking, boil water and cook 1 lb. of shell noodles until al dente, approx. 8-9 minutes.  Pour the cooked noodles into the pan with the veggie sauce, mix, and plate.  Serve with a generous sprinkling of freshly grated parmesan.