yellow squash and cherry tomatoes with black bean penne
 
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Yellow squash and cherry tomatoes with black bean penne delivering the essence of summer on your plate. It's SEASONAL, FLAVORFUL & YUMMY!
Author:
Serves: 6 serving
Ingredients
  • 3 Tablespoons avocado oil
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, diced
  • 1 large summer yellow squash, seeded and diced
  • 3 springs of fresh thyme
  • ½ teaspoon pink salt plus (1 Tablespoon, divided)
  • ¼ teaspoon ground black pepper
  • 2 cups of garden grown cherry tomatoes
  • 12 ouces of Black Bean Penne
Instructions
  1. Bring to Boil 2 quarts of water in a large pot.
  2. Over medium-high heat heat oil in a large skillet add onions and garlic. Cook until lightly brown and translucent.
  3. Dice squash into ½ inch squares.
  4. Once onions are browned, add squash, thyme, salt, and pepper. Cook over medium-high heat, stir frequently until squash releases its water, and begins to brown.
  5. Toss in tomatoes and cook until they start to burst and the breakdown and release their juice.
  6. Meanwhile, add 1 tablespoon of pink salt to boiling water, stir in pasta and cook according to box instructions, until fork tender. Drain and toss with yellow squash and cherry tomato sauce.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/yellow-squash-and-cherry-tomatoes-with-black-bean-penne/