(Grandmother’s Recipes from Friends of the Old School. This one is from Joan Kovatch. This unusual recipes is a sleeper. Well-chilled from the fridge on a summer day, it is as refreshing as a breeze. Joan Kovatch’s grandmother, Mary Albertina Wilhelmina Krause, made this when Joan was a child. Joan makes it still)

Pasta with Bananas and Cream

5 cups cooked pasta, rinsed and chilled

½ pint whipping cream flavored with ¼ cup sugar and 1 tsp. vanilla whipped to soft peaks

2-3 bananas, sliced or cubed

Mix all together and serve chilled. Elbow macaroni or small shells, any kind of pasta will do.

Summer Zucchini Pasta

1 package (16 oz.) pappardelle or tagliatelle pasta

¼ cup olive oil

2 small zucchini, cut into thin ribbons

2 small yellow summer squash, cut into thin ribbons

4 garlic cloves, thinly sliced

2 cans (14½ oz. each) diced tomatoes with roasted garlic, undrained

1/3 cup loosely packed basil leaves, torn

1 Tbsp. coarsely chopped fresh rosemary

½ tsp. salt

¼ tsp. crushed red pepper flakes

Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Total time: 25 minutes. Makes: 10 servings.