I love summer squash. It's sweet, it's pretty, and it's so easy to cook - unlike all those fall and winter squashes, with their giant seeds and pulpy insides, summer squash is pretty much just slice-and-serve. You can roast it, saute it, or eat it raw, if you like.
Most of the time, I roast mine with a little olive oil, some salt and pepper, and a sprinkling of thyme from the windowsill garden. But, one night last week, I found myself in need of dinner and without any meat in the house. The result? An improvised pasta dish: green and yellow zucchini sauteed with garlic, onion, mustard and thyme, deglazed with a little chicken stock and tossed with penne.
There's no real recipe here - just an example of improvisation at work. Don't be afraid to play around with whatever you have in the fridge - at worst, you'll have a slightly less than stellar meal - at best, you'll add a new standard to your repertoire.
I made zucchini with penne again for lunch Saturday, natch.