I can't get enough of the yummy yellow squash and tomatoes from this summer. I have been having fun coming up with new ways to incorporate the veggies into my dinners. This is the latest experiment....
After some saute time in the pan for the quash, I added fresh diced tomato, some chickpeas for a little protein and seasoned it all with salt, pepper, basil and oregano. All of this went on top of fresh cheese tortolloni cooked al dente.
Not only was this good at the time, but it reheated really well the next day for lunch. Economical, healthy and tasty - the trifecta of dinner!
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