Pasta with Summer Squash and Cranberry Beans

August 17, 2009 § Leave a comment


It’s 92 degrees outside, the air is as thick as a tub of molasses and upstate farms are over flowing with artichokes, stone fruits and an all-out inundation of summer squash.

Last weekend I loaded up my canvas tote bag with a handful of different squash varieties, along with a pound of unshelled cranberry beans and whipped together this bulked-up pasta dish.


1 cup cranberry beans, shelled
1/2 lb. pasta*
4 oz. goat cheese
4 cups summer squash, sliced
2 small yellow onions
5-6 cloves garlic, roughly chopped
1/2 cup basil, torn
olive oil
sea salt, pepper

*For those sensitive to gluten, try brown rice or quinoa pasta.



1. Heat a medium-sized pot of water on high.  Shell cranberry beans. When boiling, add cranberry beans and cook 15 minutes.  Check pasta cooking instructions and subtract the time you need from 15 minutes.  At that point, add pasta to beans and cook together.

2.  Meanwhile, slice summer squash, onion and garlic.  In a large, wide-brimmed skillet, heat a tablespoon of olive oil and saute vegetables until onions have wilted and squash is slightly crispy around the edges, about 10 minutes. Set aside.

3.  Drain pasta and cranberry beans.  Add to skillet.  Stir in goat cheese and basil.  Serve warm.

Diet Notes: Gluten-free (see asterisk), nut-free


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