If you go to stores like Walmart or Target or Bed Bath and Beyond right now, I’m sure the back-to-school aisle(s) are still filled to the brim with shoppers with their inventory quickly diminishing, if not gone.  If you go to any clothing store at the mall, you’ll see the bikini and tank top racks have now been replaced with long-sleeved button down shirts, khaki pants and other ‘transition wear’.  And if you go to stores like Staples or OfficeMax, people are still rummaging around trying to find their school supplies like pens, calculators, notebooks and Trapper Keepers (oh wait, do they even make those anymore?  Maybe I just like reminiscing…).  In other words, fall is on its way in and summer is on its way out…

Image Credits – ladybugbkt

If you live in the New England area like me, you know that there’s a definite crisp in the air.  While it’s still warm out (especially today in Boston) and technically, it is still summer, we all know the tide is turning.  That said, I know my cravings for cool foods like juicy watermelon, grilled corn on the cob and icy cold sorbets have pretty much ended and my cravings for hot chocolate, hearty casseroles and chunky stews are slowly beginning.  Similar to the long-sleeved button shirts and khaki pants that clothing stores are using to transition to our next season, I’m making my transition by merging my foods.  Just like I’m not wiling to give up my flip flops and t-shirts just yet, I’m still also holding onto my summer produce.  But, with an autumnal twist.

What better way to transition to fall than with a warm whole wheat pasta dish infused with the light flavors of yellow squash, zucchini, lemony thyme and creamy goat cheese? Healthy Chow says, “right on, sistah!”

Say ‘Farewell to Summer’ Zucchini and Yellow Squash Pasta

Serves 4

• 1 medium sized zucchini, cut into half moon shapes
• 1 medium sized yellow squash, cut into half moon shapes
• 3 cups of whole wheat pasta (I used Ronzoni Healthy Harvest Rotini)
• 1/3 cup of cannellini beans, drained and rinsed (I used canned)
• couple handfuls of baby spinach
• 1/3 cup of chopped onion
• 2 TSP of chopped garlic
• few shakes of dried thyme (fresh would be even better here)
• 1 1/2 TBSP of fresh lemon juice
• 1.6 oz. of goat cheese (I used Trader Joe’s brand, about a 1/3 of the 5 oz. tube)
• olive oil (enough to brown the garlic and onion)
• s&p
• chopped walnuts for garnish (chopped almonds or toasted pine nuts would be swell as well)
• crushed red pepper flakes (optional)

1)While your pasta is cooking (make sure to cook it al dente, you don’t want it to end up mushy) in a large pot, sauté the garlic and onion in olive oil (I used a little less than a tablespoon) on medium/medium-low heat in a medium sized sauté pan.  This should take a few minutes.  Be careful that your garlic does not start to burn.

2) When your onions start getting soft and translucent, it’s time to add your zucchini and yellow squash.  Stir and let that cook together for a few minutes and then add your salt, pepper, dried thyme (or fresh) and lemon juice.  Don’t let your veggies get overcooked – you want them softened, but still a little crisp.

3) When pasta is done cooking (al dente), drain, rinse and reserve about a cup of the pasta water (Healthy Chow must have been daydreaming because once the pasta was completely drained, she remembered the water – rats!)

4) Put the pasta back into the pot and turn the heat onto low.  Add your goat cheese (you might want to break it up into little pieces with your hands before throwing it into the warm pasta.  Let the heat from the pasta start to melt the goat cheese.  Mix together the goat cheese and pasta.  If your pasta looks a bit stiff or dry, add some of the reserved pasta water (do it in increments of a couple of tablespoons at a time).

5) Once you’ve mixed around the pasta and the goat cheese and it has a creamy consistency, add the veggies to the pot.  If your pasta/veggie mixture is dry again, add some more of the reserved pasta water (in the same increments as previously mentioned).  Stir that all together until well blended.

6) Then, add your baby spinach to the pot and gently mix until your baby spinach begins to wilt.

7) Finally, add your cannellini beans and gently mix in (you don’t want to mash your beans).

8 ) Plate your dish and sprinkle with chopped walnuts (or your nut of choice) and crushed red pepper, if desired.  Serve immediately.

There you have it!  You now have a dish that can successfully transition you into fall, without completely letting go of summer.  The crisp summer vegetables can remind you of the hot weather we enjoyed (briefly, if you live in New England), which are highlighted by the buttery goodness of the cannellini beans and the silky goat cheese.  Coupled with the comfort of a whole wheat pasta, this pasta dish can prep you for the chill in the air that’s headed our way.  This recipe is simple and is ready in no time.  So give it a try and if you like it, you can file it in your Trapper Keeper.

Are you looking forward to fall?  What’s your favorite food/recipe to make in the fall?

Namasté,
Nicole

BTW, if you attended the Healthy Living Summit, check out SillyTaterTot.com.  Katy added a page that lists the blogs of all the attendees.  What a great idea!  Thanks Katy!