Summer Steak Pasta

Source: Kathy D., Midlothian, Va.

First Honorable Mention of Food Independence Recipe Contest

1 8-ounce New York Strip steak, boneless

1 tablespoon Worchestire sauce

2 medium to large yellow squash (Va. item)

2 Hanover tomatoes (Va. item)

1 small sweet onion, finely diced (Va. item)

1 clove garlic, minced

3 tablespoons olive oil

1 8-ounce package of mushrooms, cleaned and sliced

2 tablespoons butter

2 cups penne pasta

¼ cup grated parmesan cheese

Salt and pepper to taste

Marinate steak in Worchestire sauce and set aside. Dice squash, tomatoes and onions. Mince the garlic clove. Pour olive oil into a large sauté pan. Once the oil is hot, add the onion and garlic. Sprinkle in salt and pepper and stir until the onions are opaque. Add in the squash and turn the heat to medium and cover. In another sauté pan, melt butter and then add the mushrooms. Cook over medium heat until mushrooms are soft. While the mushrooms are cooking, add diced tomatoes to the squash mixture and continue simmering until blended, adding an additional tablespoon of oil if needed. Add mushrooms to the squash mixture, cover and turn heat to low.

Place steak on a medium hot grill and cook, flipping twice, until the steak reaches an internal temperature of 140°F. Remove from the grill and set aside. In another pan, boil water and then cook pasta al dente. Drain and set aside. Add parmesan to the squash mixture and stir. Chop steak into bite-sized pieces and add to the squash. Cook for two to three minutes, then add the pasta and stir well.

Note: Kathy suggests sprinkling with additional parmesan to top the recipe off. This recipe serves four.