Okay, you've found me out. My secret is scattered all over the internet. It's true, I'm a squash fiend. And yes, this is yet another recipe including those awkwardly shaped little beauties. But can you blame me? For most of you it's winter out there, bone shattering, muscle cramping cold. I get it, I lived in it for the first 22 years of my life. You want stews, you're craving gravy drowned comfort foods. But it might as well be summer here in ethereal southern California, and my plate begs for a light and tangy mass of noodles and veggies. I just love me some Gluten Free noodles and veggies in a crispy stir fry, it can't be helped.
Beside all that, it's my birthday weekend and between you and me? I'm burnt out. Work is one of those things that takes up more time than we would like - way more. For some people their time out of work means heading for the barca lounger and hunkering down for a night with the tube. Me? I gather up bits of time and distribute them between writing, photography, painting and, unfortunately, laundry. So cooking? Yeah, I want to eat well, I want to be adventurous, I want to come up with awesomely surprising culinary delights. But frankly, if I had a choice to devote my time to either beginning my novel or concocting a new kind of banana cake - I'm going to start tapping on the keys.
So this is a dish I make when I'm preoccupied with other things, when my arms are caked in acrylic paint or I've been editing photos until my brain melts. Simple and fresh, I hope it soothes your brain too, and maybe your hunger.
Mediterranean Crispy Stir FryYou may ask, "hey! what makes this darn thing Mediterranean!" I'm not sure about the authenticity of broccoli or squash as Mediterranean fare, but we've got pasta, tomato, basil and hello! olive oil by the glug here. And I like the word Mediterranean. There you have it.
- Your pasta of choice, I swear by Tinkyada but also had good luck with Quinoa Pasta, which held up really well. For pasta shapes I use a half bag for two people or a handful of spaghetti strands.
- Yellow Squash
- GF Breadcrumbs like Gillian's
- Garlic Powder
- Olive Oil
- White/Golden Balsamic Vinegar
- Optional - Cheese of your choice - cow/goat/rice/soy/daiya
Slice up your squash, zucchini, broccoli and tomato as you desire. I prefer to cut up the squash and zucchini into small squares or wedges and slice the tomato into small bits. Do you like my use of correct culinary terms?
Get a couple glugs of olive oil into a wok and let it heat up, throw in your squash and zucchini and sprinkle with salt. Have your pasta water on its way to a boil. Toss the squash and zucchini around until they've browned up nicely. Get your pasta cooking. Throw the broccoli in with the squash and zucchini. When your pasta is done cooking, drain and scoop right into the wok. You'll need probably about 4 glugs of olive oil, toss veggies and pasta together.
Pour about two glugs of golden balsamic vinegar around the wok. Shake in a layer of breadcrumbs and toss yet again until you've coated your ingredients nicely. Season with salt, pepper, garlic powder and heavy on the basil - fresh is best. Toss all together until you've got a nicely coated pasta and veggie dish. Taste it, see what it needs more of. Nothing? Toss in your tomato and serve up on your plate. Top with cheese if you like.
Make this a main dish by adding slices of grilled chicken or steak or shrimp.