Meal Prep Monday

This morning I realized that I still had a few vegetables from the farmers market that I hadn't used yet and I wanted something to eat after work, so I threw together a few fresh ingredients to make a a quick made ahead pasta.

Summer Squash and Tomato Pasta

1/4 pound of fettuccine
1/2 summer squash - thinly sliced
1 heirloom tomato - diced
1 clove of garlic - minced
1/4 teaspoon dried oregano
1/2 teaspoon parsley - roughly chopped
olive oil

Bring a pot of water to a boil and cook pasta according to directions on package. In a medium sized sauté pan heat a tablespoon or two of olive oil and sauté squash and garlic until tender and aromatic. Add diced tomatoes, including the juice and heat through. Add oregano and simmer for a few minutes. When pasta is cooked, add to sauce, stir and serve with parsley sprinkled on top.

Today at work my coworkers and I started noticing that it had started to get darker earlier and earlier. And of course I know that that's the way the seasons work, but I don't think I've ever really noticed as much as now, especially because it seems to make the last couple hours of the work day drag on. One good thing about it getting darker earlier though, is that it means school is just around the corner. So till next time,
Keep Cooking Brooklyn!