Finding: discovered the yellow summer squash was bitter! Apparently, summer squash, being of the Cucurbita genus may sometimes cross-pollinate with other cucurbitacin-containing cucurbit to produce a bitter-tasting summer squash. Cucurbitacin is a natural plant herbicide and its effects on human health is debated: it is known to be cytotoxic but many are hopeful of it potential as anti-carcinogenic properties. We decided to pick them out mainly due to our lack of knowledge in the matter and because it was really bitter (not different to bitter melon which belonging to the same family (Cucurbitaceae) but different genus (Momordica) also contains cucurbitacins.
Serves 4.
Ingredients
8oz. or 230g whole-wheat fusilli
1-2 cloves of garlic, crushed
1 summer squash, diced (your choice of bitterness)
1 small zucchini, diced
1/2 red capsicum, diced
~5 asparagus, chopped
~ 10 long beans, chopped
~5 white mushrooms, diced.
2 roma tomatoes, diced
3/4 cup (3 oz or 85g) ground pork, marinated in
1 clove of crushed garlic
1 tbp dried parsley
1 tsp dried basil
pinch of S&P
Procedures
1. Cook pasta according to manufacturer's instructions until al dente, drain, toss in some extra virgin olive oil, set aside.
2. Brown pork over medium to high heat. Remove from pan and set aside.
3. In the same pan, saute mushrooms, zucchini and squash over s dash of olive oil and the crushed garlic, until just tender.
4. Add beans and asparagus and cook briefly (~2mins).
5. Add browned pork and diced tomatoes with ~1/4 cup water. Simmer over low heat until much of the water has evaporated.
6. Toss in the pasta. Turn off heat. Grate and stir in some pecorino romano.
7. Serve immediately preferably with a glass of red wine (we recommend the 2005 Wingnut Zinfandel).
Enjoy.
