Regular Box Contents
Small Box Contents
- Lettuce (×2)
- Tomatoes (Mixed Cherry/Grape)
- Spinach (Baby)
- Squash (Mixed Summer)
- Avocados (Hass)
- Citrus Mix
- Strawberries
Burst Tomato and Summer Squash Pasta
Ingredients
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 1 medium zucchini or summer squash, cut into medium dice
- 1 lb cherry tomatoes (a mix of sungolds and red cherry tomatoes)
- 1 sprig of basil, plus more for serving
- Salt and pepper
- 12 oz of your favorite pasta
Instructions
- Gently heat the olive oil, add the garlic, and cook for a minute or two. Add the squash, chili flakes, and a pinch of salt. Cook for 10 minutes.
- Add the cherry tomatoes and basil. Raise the heat to medium, cover, and cook for 10 minutes. Remove the cover and cook for a few more minutes, gently breaking up some of the tomatoes until they burst and the sauce is thick and jammy.
- Add the pasta to boiling water and cook according to the package directions. Transfer the pasta with a splash of the pasta water to the sauce, and cook for another minute.
- Serve with torn basil and parm!