Light, easy, and yummy, the perfect combination for a dinner on a hot summer day. To make the dish even more convenient, the cherry tomatoes came right out of the backyard.
2 cups tubular pasta
2 tablespoons butter
handful of chives, chopped (about 1/4 cup)
2 medium summer squashes, sliced into thin ribbons (zucchini can also be used)
1 pint cherry tomatoes, sliced in half
3/4 cup Parmesan cheese, grated
1/4 cup dried parsley
1/4 teaspoon nutmeg
salt, to taste
pepper, to taste
Prepare pasta according to package directions. Set aside.
In a large skillet, melt and brown the butter over medium-high heat, about 2 minutes or until the butter turns brown and releases a nutty aroma. Add the chives and squash. Saute for about 3 minutes. Add tomatoes, nutmeg, salt, and pepper. Cook until tomatoes soften, about five minutes. Remove from heat and toss with pasta, Parmesan cheese, and parsley.