Recipe from: Bronson Hospital
8 oz pasta, such as macaroni, farfalle, or rotini
1 tbsp olive oil
1 tsp minced garlic scapes (or cloves if in season)
1 medium patty pan squash, chopped
2 cups cherry tomatoes, halved
1 tsp onion powder (or 3 tsp minced onion if in season)
1/2 tsp black pepper
salt to taste
1/4 cup parsley
1. Cook pasta according to directions.
2. While pasta is cooking, heat olive oil over medium low in a large saute pan. Add garlic and stir frequently until garlic becomes fragrant. Add squash, tomatoes, onion powder, and black pepper. Cook until squash is tender and tomatoes have released their juices.
3. Combine pasta and sauce and top with parsley.
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