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Tuscan Seasoned Summer Squash with Spaghetti and Feta

Published on July 28, 2017 By Emily. Updated on August 8, 2020

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Disclosure:  I was provided with products and compensation from Simply Organic and Mambo Sprouts in exchange for this post.  As always, my opinions are my own.  Thanks to Simply Organic and Mambo Sprouts for sponsoring Relishments!

Here in the Berkshires, we’re just on the cusp of summer squash and zucchini season. In the next few weeks, this reliable time of year will result in Facebook friends offering squash to anyone who’ll come get it and a sense of desperation among those with an overload.  Zucchini will be exchanged at church and for sale on the side of the road.  It’s just not summer without a plethora of summer squash.

But I really like eating summer squash and zucchini. I have a lot of recipes that I enjoy making and summer squash is a very versatile ingredient. In the weeks when zucchini is available at my CSA, I always pick some up because I know I’ll be able to use it for something.  When Simply Organic offered me the chance to showcase their new organic Tuscan Seasoning in light of their #OrganicMoments campaign, I knew what I wanted to share with you: a recipe that would be quick to make without heating up your home, while featuring the seasonal, organic produce I pick up each week.  I also wanted the recipe to taste like a real meal; just because it’s summer doesn’t mean we have to be hungry.

You can have this Tuscan Seasoned Summer Squash with Spaghetti and Feta on the table in about 30 minutes and the ingredient list is short. Don’t let the short, simple recipe dissuade you, however: this dish is delicious.  Using a stainless steel (not a non-stick) pan to brown the vegetables will let you get great color on the squash and onions, don’t be afraid of a little bit of caramelization.

I also love this recipe because, in addition to the overabundance of squash and zucchini, the other ingredients – seasoning, salt, feta cheese and pasta – are easy to keep on hand for when you need them.  Feta can last for weeks or months in the refrigerator and I always have a large container on hand in the summer.  And though fresh herbs are more readily available in the summer, I still find myself regularly reaching for bottles like Simply Organic’s Tuscan Seasoning because they’re reliable, easy and fast.

Tuscan Seasoned Summer Squash with Spaghetti and Feta

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 1½ pounds summer squash and/or zucchini
  • 1 medium onion
  • 2 teaspoons olive oil
  • 1½ teaspoons Simply Organic Tuscan Seasoning
  • ½ teaspoon salt
  • 8 ounces whole wheat spaghetti or other pasta of your choice
  • ½ cup crumbled feta cheese

Instructions
 

  • Quarter each of the summer squash and/or zucchini lengthwise and then slice the quarters into 1/4 inch slices. Roughly chop the onion into slices about the size of your squash slices.
  • Combine all the summer squash in a medium bowl with 2 tablespoons olive oil, 1 and 1/2 teaspoons Simply Organic Tuscan Seasoning, and 1/2 teaspoon salt. Mix until the olive oil, Tuscan Seasoning and salt are evenly distributed over the vegetables.
  • Heat a stainless steel skillet over medium heat. Add the vegetables and cook for about 10 minutes, stirring occasionally, until all the vegetables are softened and beginning to brown.
  • Meanwhile, cook the spaghetti in boiling water according to the package directions. Drain and set aside when finished.
  • When the vegetables and spaghetti are both ready, distribute the pasta on plates, top with 1/4 of the vegetable mixture and finish with 2 tablespoons crumbled feta cheese each.
  • Serve and enjoy!

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Filed Under: recipe, vegetarian, vegetarian main dish, weeknight Tagged With: pasta, Simply Organic, sponsored post, summer, vegetarian

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Comments

  1. Dawn says

    August 1, 2017 at 12:57 pm

    I always buy my produce at my local Farmer’s Market. Good to know there are organic spices I can whip up my veggies in.

  2. Beth says

    August 4, 2017 at 2:01 pm

    Can’t wait to make this.

  3. msg362 says

    August 11, 2017 at 2:33 am

    This blog was… how do I say it? Relevant!!
    Finally I’ve found something which helped me.

    Thanks!msg362

  4. Madelyn says

    August 22, 2017 at 10:56 am

    I could eat squash and zucchini in every meal and have been looking for a new dish! I can’t wait to try this with the Tuscan Spices! Thanks!

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Emily
New on the blog: a 2 week menu plan featuring the New on the blog: a 2 week menu plan featuring the vegetables from our CSA share at @mightyfoodfarm. Link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
We finally made it to the @berkshiremtdist tasting We finally made it to the @berkshiremtdist tasting room in Sheffield today after years of talking about it. The indoor and outdoor atmosphere was lovely and we took advantage of the complimentary tasting to try some of the products we haven't had before. Definitely worth a visit if you're in the area and enjoy distilleries.
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#BerkshireMountainDistillers #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #DrinkLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #SheffieldMA
On Friday we headed to Springfield for an appointm On Friday we headed to Springfield for an appointment and made a day of it by visiting @forestparkzoo afterwards. For us, the Zoo in Forest Park's size, layout and number of animals (over 225 exotic and native animal residents) is the perfect size for our 2 and 5 year old kids. We went in the afternoon, when day camps were wrapping up and it wasn't busy overall. We were able to easily view all of the exhibits and let our children move at their own pace without interfering with other people. Despite the heat, the animals were pretty active and it was a joy to see my kids spot, identify and appreciate them.
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#ZooInForestPark #SpringfieldMA #igers413 #WesternMass #WesternMassachusetts
Brian and I had lunch at the @firehousecafebistro Brian and I had lunch at the @firehousecafebistro in Adams today. We enjoyed falafel bites, cocktails, papas bravas, and a buttermilk chicken sandwich. All of the food was really delicious and the service was excellent, despite very limited staffing. The patio seating was fun for people watching and enjoying the sunshine. I highly recommend the Firehouse Cafe and Bistro if you're looking for a more upscale lunch or dinner in the northern Berkshires.
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#igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #AdamsMA #FirehouseCafeAndBistro
It's blueberry season in the Berkshires! My favori It's blueberry season in the Berkshires! My favorite girl and I headed to @mountainviewfarm413 this week to pick ours, as is our tradition. We had a great morning resulting in 7 pounds of berries. Some blueberries will be frozen and others turned into muffins, but most of them will be eaten just the way they are. The season is short, enjoy it while you can. @whitneysfarmmarket and @seconddropfarm are doing picky-your-own as well. 🫐
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 #igers413_food
#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #blueberries #BlueberryPicking #MountainViewFarm #LanesboroughMA
We're back from vacation and back to picking up ou We're back from vacation and back to picking up our weekly share of @mightyfoodfarm produce. My latest menu plan using these vegetables is live on the blog, link in my profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
Tomato season is my favorite season. If there is t Tomato season is my favorite season. If there is the opportunity to eat something that features a combination of tomato, mozzarella and basil, chances are good that I'm ordering it. Yesterday I needed to make a dish to share for a church gathering so I put together this incredibly simple pasta salad. I hope it's useful to you during this time of summer heat and summer gatherings.

RECIPE:
1 lb pasta (I used bowties) 
7 oz fresh mozzarella
1 pint grape tomatoes 
30-50 fresh basil leaves 
1/4 cup olive oil
Salt and pepper to taste 

1. Cook pasta according to package instructions. Drain and place in a large bowl. 
2. Prep the other ingredients: cut the mozzarella cheese in bite size pieces if needed, quarter the grape tomatoes, finely cut the basil with scissors or a knife.
3. Add the quartered tomatoes, mozzarella and basil to the pasta. Drizzle the olive oil into the bowl and miX well.
4. Add salt and pepper to taste.
5. Enjoy!

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#igers413_food #BerkshireFoodies #caprese #CapresePastaSalad #PotluckFood #SummerFood
I could watch birds on the beach all day long. We' I could watch birds on the beach all day long.
We're wrapping up our time in Wilmington, North Carolina with lots of time at Wrightsville Beach. The ocean never ceases to impress.
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#WilmingtonNC #WrightsvilleBeach #BeachBirds #Beach #Sandpiper #NorthCarolina
This @smittenkitchen Zucchini and Ricotta Galette This @smittenkitchen Zucchini and Ricotta Galette is one of my favorite summer recipes. The crust is perfectly flaky and the mix of squash and cheese is delicious. I always use summer squash and my husband, who does not typically like summer squash, loves this galette. Though it takes a bit of planning ahead - the crust dough needs to rest in the fridge for an hour and the squash needs to be salted for 30 minutes, the recipe is straightforward and the final produce always impresses. I expect it will make another appearance on my table before the fall.
Link in my stories.
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 #EatSeasonal  #SmittenKitchen #igers413 #igers413_food #BerkshireFoodies  #ZucchiniAndRicottaGalette #SummerSquash #galette #BakingFromScratch
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