August is a great month to enjoy delicious summer squash from your local grocer or farmers market. This diverse veggie comes in four different forms: crookneck, zucchini (green and yellow), straightneck and scallop. No matter which one you choose, they are all high in vitamins C, A and niacin. Using your favorite variety, try this easy-to-make pasta meal that includes creamy white beans and a tangy dressing to finish it off.
1/2 lb. whole wheat farfalle or fusilli
4 small zucchini and/or yellow squash (about 1 lb.), halved lengthwise and thinly sliced
3/4 cup feta cheese crumbles
1/4 cup Greek or Italian dressing
1 (15 oz.) can organic cannellini beans, rinsed and drained
Bring a large pot of water to a boil. Add pasta and cook until just al dente, 8 to 10 minutes. Meanwhile, arrange zucchini in the bottom of a large colander. To drain, pour pasta and its water over vegetables and let sit for 2 to 3 minutes. Transfer contents of colander to a large bowl, add cheese, dressing and beans, and toss well. Serve warm or cold.
–Courtesy of Whole Foods Market