On The Menu: Capellini with Roasted Squash, Pine Nuts and Feta

It's a wonderful thing when a palette and a brain

work so incredibly well together

that when you take your first bite of their joint creation

you think and maybe even say out loud,

"ARE YOU KIDDING ME?!?!".

This one did it for me;

and I think it's in the pine nuts.

Capellini with Roasted Squash, Pine Nuts, and Feta:

One package of Capellini (or really ANY kind of string pasta)

One large Zucchini

One large Summer Squash

One Cup of Pine Nuts

Olive Oil

1/4 Teaspoon Rosemary

1/4 Teaspoon Basil

1/4 Teaspoon Garlic Powder

Feta

(When I made this, I halved this recipe and it fed four of us... and we each may have had seconds as well... I don't really remember... okay, yes I do, we did all have seconds AND THEN we each ate one of those delicious Cookie Dough Brownies. It was a good night.)

Heat your oven to 350 degrees. While waiting for the oven to pre-heat, begin slicing Zucchini and Summer Squash. I chose to slice into circles and then half and quarter them to have more in each bite. Once the oven is pre-heated, place your squash in a roasting pan and toss with Olive Oil, Rosemary, Basil and Garlic Powder; roast for approximately 30 minutes or until squash is soft and starting to get slightly browned.

Prepare Capellini according to the package directions. While waiting for the squash and Capellini, toast the Pine Nuts in a small skillet. The aromas that will begin permeating your kitchen will make you want to skip.

When you're finished skipping, remove the Pine Nuts from heat; remove the squash from the oven; drain the Capellini. Place the Capellini, Summer Squash, Zucchini, Pine Nuts and Feta in a bowl and toss together. 

And then... feast!