Callaloo and Summer Squash

 The rainbow of colors at the market is breathtaking in mid-July.  Callaloo is new to me, although it has been at my favorite farm's stand for years.  The flavor is similar to spinach and a texture all its own.  The leaves melt in your mouth and the stalks hold their shape.  With fresh thyme from my apartment, golden squash was an easy addition to this dish.

Callaloo and Summer Squash Pasta

• 1 bunch organic callaloo
• 1 golden summer squash
• 4 spring onions
• 2 cloves garlic
• Thyme, fresh if available
• Olive oil
• Salt and pepper
• Coconut oil if on hand
• Penne Pasta

-Start the water for the pasta

-Finely dice garlic and spring onions (include some of the green, or save for garnish)

-Trim tough ends of the callaloo stalks and then slice remaining into 1 inch pieces

-Cut ends off of golden squash and cut lengthwise into 4 equal pieces.  Thinly slice.

-In a large pan, over medium heat, saute garlic and onions in olive oil until soft

-Add penne to the salted water and cook al dente or follow package instructions

-Toss callaloo, squash, and 1 tsp fresh thyme (removed from stem) in with the garlic and spring onions, 1/4 tsp salt, pepper as you like

-Add 1/2 cup of the pasta water (and more if needed later) to cook the callaloo and squash over medium-high heat for 5-6 minutes

-When the water has evaporated and everything is cooked, turn off the heat add 1 Tbsp of Coconut oil

- Salt and pepper to taste

-Toss with drained pasta