CSA Recipe: Fresh Summer Pasta

Ingredients

2-3 summer squash (depends on your appetite)
3 T olive oil
½ bunch parsley
2-3 peeled cloves of garlic
2 T butter
1 lemon, juiced
one box linguine pasta (or one pound of fresh pasta)
salt
pepper

Slice squash into roughly ½” discs or medallions. Brush with olive oil, season with salt and pepper, and place on a preheated grill, flipping once to cook both sides. Meanwhile, follow instructions to prepare desired amount of linguine. With the flat of a large chef’s knife, crush the garlic repeatedly, adding a little salt to help soak up the expressed oil. Once the garlic is an even paste, mince well and sauté briefly in the butter. To assemble, toss pasta with butter/garlic mixture, lemon juice, and generous handfuls of rough chopped parsley. Top with grilled squash medallions and enjoy.