We are already in the middle of July and it is so unfortunate that a large percentage of the U.S is still under the attack by Corona. It boggles my mind, how a speck of a virus can cause such utter chaos and death in the entire world!
All that being said, life has to go on and as informed citizens we need to do what we can to stay safe and keep others safe.
On my end, life is going on as well as can be. AJ has developed some histamine sensitivity so we are trying to change our diet. He has to try and avoid high histamine foods and histamine is found in lots of processed,fermented and spicy foods, and believe it or not, left over cooked foods develop histamine. So I am trying to cook something not spicy and fresh a few times a week, mainly plant based. It is quite a feat considering I have been cooking spicy Pakistani food a couple times a week for the last 20 years and we usually always have leftovers!
I did realize that cooking with fresh garlic and ginger adds a lot more flavor than the bottled garlic, so I bought a garlic press and I use it daily.
I wanted to make pasta today, with a side of roasted squash but then I realized that tomatoes have histamine so I decided to use the summer squash to make my sauce. I was pleasantly surprised with the result. I served it with a kale apple salad as apples are low in histamine.
Summer yellow squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. It is a serious nutritional power-packed veggie. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates. Squash is a very versatile vegetable as it does not have a strong taste.
Summer Squash pasta sauce
Ingredients
- 2 large yellow squash cut into semi circles
- 3 Tbs olive oil
- 3 cloves garlic
- 1/2 tsp chili flakes
- 1-2 Tbs chopped parsley or any herb you have
- 1 tsp dried herb, I used basil
- 1/2 cup water from boiled pasta
- Parmesan cheese to sprinkle
- 1 box pasta, I used ziti
- salt and fresh black pepper to taste
Method
Boil the pasta as directed and save 1/2 cup of water.
Pour the olive oil in a heavy bottomed skillet and add garlic, chili flakes, salt and pepper, saute for a minute the add the sliced squash and dried herb and saute at medium heat for 5-7 minutes till squash are slightly brown. Using the back of a wooden spoon smash up the squash to thicken the sauce and add the water to help with this process. Once you have a chunky sauce, add the pasta and toss, add the herbs and cheese and toss again before serving.
Let me know if you make this and how it turned out.
