Pantry meal: skillet squash-and-lemon pasta — feeds 3, under $10, ten minutes → Seven things: 12 oz short pasta, two medium summer squash, four cloves garlic, olive oil, one lemon, half a cup breadcrumbs, grated parmesan. Boil the pasta. Toast the crumbs in oil with one minced clove until sandy-gold; set aside. Grate the squash coarse, hit the hot pan with it and the rest of the garlic for three minutes — it collapses fast — then add drained pasta, a splash of its water, lemon zest and juice, the cheese. Toss hard. Crumbs on top.
Late July is when squash gets cheap enough to be insulting, and the grater turns a vegetable nobody's excited about into something that behaves like a sauce. #Recipe #Cooking #CheapEats #FoodAsMedicine #BudgetCooking #Food #Photography #QueerJoy #MutualAid #Solidarity #pride
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