MAIN DISH

FUSILLI WITH FRESH TOMATO

AND ZUCCHINI SAUCE

For a change of pace from summer grilling, create a quick sauce with whatever produce looks best at your market. In this case, a sweet onion, a couple of tomatoes and some summer squash come together to make a quick and delicious sauce for pasta. It's a dish light enough for a hot day yet filling enough for a summer dinner. Pass freshly grated Parmesan cheese at the table, if desired, or mix in some soft goat cheese just before serving.

• 8 ounces dried fusilli pasta

• 2 to 3 tablespoons extra-virgin olive oil

•  ½ cup finely diced sweet onion (about 2 ounces)

• 1 pound summer squash, trimmed and cut into ¼- to ½-inch cubes (4 cups)

• Salt

• Freshly ground pepper

• 1 pound tomatoes, cut into ¼- to ½-inch pieces (2 cups; peeled and/or seeded)

• 1 tablespoon minced oregano leaves

• 1 tablespoon chopped basil leaves

• Freshly grated Parmesan cheese (optional)

Cook pasta according to the package directions.

Meanwhile, heat 1 tablespoon of the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the onion and cook for 2 to 3 minutes, until it starts to soften; then add the squash and 1 tablespoon of the oil; season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring every minute or so, until the squash softens and just starts to brown. If it browns too quickly, reduce the heat to medium.

Add the tomatoes and stir to combine. Cook for about 4 minutes or until the tomatoes are warmed through and have softened. Remove from the heat, then add the oregano and basil. Taste and adjust the seasoning; add a tablespoon of oil if needed.

Drain the cooked pasta and transfer to a large serving bowl. Add the sauce and toss to combine. Serve immediately, with Parmesan cheese, if desired. Makes 4 servings.

Source: Stephanie Witt Sedgwick of The Washington Post.

Per serving: 310 calories (26 percent from fat), 9 g fat (1 g saturated), 0 mg cholesterol, 9 g protein, 51 g carbohydrates, 8 g fiber, 60 mg sodium.

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