¼ tsp. pine nuts
3 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh rosemary
or 2 tsp dried rosemary
1 medium yellow onion
1 large zucchini
1 yellow crookneck squash, cut into bite size chunks
2 tsp. smoked salt
½ cup chicken stock
In a large saute pan add olive oil, pine nuts and rosemary over medium heat. Cook until rosemary starts to smell fragrant.
Add onions to the pan and cook until onions are translucent.
Add zucchini, crookneck squash, smoked salt and chicken stock to the pan and cover.
Reduce heat to medium low, and cook until squash is completely cooked through.
Serve over pasta.