Boistfort Valley Farm
Community Supported Recipe Box

Roma Beans, Summer Squash and Basil with Pasta

A quick and easy dinner!


  • One or two leeks, thinly sliced
  • Two cloves garlic, thinly sliced or minced
  • A handful of the Roma beans, washed and halved or quartered
  • Two summer squash
  • Half a bunch of basil, chopped
  • Parmesan to taste


dish: main
season: summer, fall

Sauté leeks and garlic in a little olive oil until translucent. Add Roma beans and cover, adding a bit of water if necessary to help steam the beans. Cook about five minutes, then add the squash and minced basil.

Sauté over medium to medium high heat, stirring frequently and adding a bit more oil to prevent sticking. Remove from heat when squash and beans are cooked and squash is slightly browned in places. Toss with freshly grated parmesan. Serve over cooked pasta.