Summer Squash Pasta Bake

Well, I think it is about time for some new recipes!

First, I'll post one of our favorite summer-time dinners. If your garden is overloaded with squash, zucchini and tomatoes right about now, (or your neighbor's is), this is a great dish to make. I'm not really sure exactly how I came up with it, I just know there is something magical about the flavor combinations- it's like music in your mouth!

It starts with 9x13 pan full of cooked spiral pasta. I use 3/4 of a regular sized box. It has a creamy sauce but it's made of sour cream, not mayo.

After you have your pasta cooked, (I do mine in the microwave), and in the pan add the following:

3/4 to 1 c. sour cream - I never actually measure, just a big scoop out of the tub with a serving spoon.

Sprinkle entire surface with a generous amount of

Garlic Powder

Onion Powder

Dried or fresh Dill Weed

Salt -Pepper

The hot pasta will melt the sour cream, and you can stir it all together. It will look like this:

Now for the squash. Slice 2 small each or one large each of yellow squash and zucchini. Layer on a cookie sheet lined with foil. Drizzle entire surface with olive oil, and season with salt and pepper. Broil at 500º till they are tender and just start to get a little brown around the edges, maybe 10 min. or so.

When they are cooked, layer them in the pan on top of the noodles.

Now for the tomatoes!  Dice 2-3 large tomatoes, and layer on top of broiled squash. Now sprinkle with about a half cup of grated parmesan and return to oven, broil just until tomatoes are hot and cheese starts to melt. Season the top with salt and fresh cracked pepper and serve.

Delish!