Today’s dish is called broken lasagna and uses broken lasagna noodles cooked and then served with sauteed yellow and green summer squash, onions, corn, sun-dried tomatoes, fresh thyme and parmesan cheese.
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2 small onions
5 – 6 ears of corn
2 medium yellow summer squash
2 medium green summer squash
1 Tbs fresh thyme
1 cup sun-dried tomato strips
Take a minute to peel and thinly chop two small onions, remove the kernels of corn from five to six ears of corn and halve and thinly slice two medium yellow and two medium green summer squash. Also chop one generous tablespoon of fresh thyme.
As far as the noodles go, take time breaking each one, first in half crosswise and then again in half lengthwise. However they break, they'll be fine.
As soon as the water comes to a boil add the pasta and stir that around so it doesn't stick together. Immediately add a splash of olive oil to another large, heavy-bottomed pot and start cooking the onions to soften.
At that point, add the summer squash. Stir that around and cook it for a minute. Then add one to two ladles of the pasta water and put a lid on top.
Stay with the squash, it should be just tender crisp. Then add the corn, the fresh thyme and about one cup olive oil cured sun-dried tomato strips. Cook it along for another couple of minutes and turn the heat off.
Once the noodles are done, carefully strain them through a colander in the sink and while they're still nice and hot, add them to the pot with the corn and summer squash and gently toss to combine.