Squash and Walnut Pasta

I have been thinking surprisingly long and hard on a wholesome way to describe how this dish makes me feel. The best I can do is reference the Violent Femmes:

Good feeling, won’t you stay with me just a little longer?

It always seems like you’re leaving when I need you here just a little longer.

I have this dish, and I am transported. I’m reminded of things I didn’t even realize I missed. I simultaneously feel warm and happy and reflective and empty. The dish is so simple both in terms of ingredients as well as technique while my world lately has seemed so complicated and at-odds, filled with turmoil and uncertainty; this reminds me both of how content the simple things can make me, and of how long it has been since anything has been that simple.

This is probably not my best story-time (though I did keep it wholesome), and this may not even seem like the best endorsement of the dish. But, I promise you, it’s worth making. Even if you don’t have the rollercoaster of emotions that I do when cooking or eating, you will enjoy this dish.



  • Pasta (I prefer long and wide, like a fettuccine or a pappardelle)
  • Zucchini, thinly sliced
  • Yellow squash, thinly sliced
  • Salt and pepper
  • Olive oil
  • Walnuts, coarsely chopped
  • Grated parmesan


  1. Make the pasta.
  2. Take the thinly sliced veg, cover liberally with salt, pepper and olive oil, and cook on medium heat until the veggies are soft.
  3. Once all is cooked, layer as follows: pasta, veg, walnuts, cheese.

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