Summer Squash And Basil Pasta
Turn those gorgeous zucchini and giant squash into a delicious vegetarian supper adapted from Epicurious. Lots of garlic, a squeeze of lemon and a healthy pile of grated Parmesan adds an Italian flavour that will make summer meals something to look forward to.
Ingredients
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, sliced or quartered
Kosher salt
1 teaspoon pepper
12 ounces pasta of your choice
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1-2 tablespoons fresh lemon juice
1/2 cup basil leaves, chopped or whole
Method
Heat the oil in a large skillet over medium. Cook the garlic, stirring occasionally, until very lightly browned around the edges, about 3-4 minutes. Do not overcook.
Add the zucchini or squash. Season with salt. Cook, tossing occasionally, until the squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), for 12–15 minutes. Sprinkle with 1 teaspoon pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Take the pot off the heat. Do not drain.
Transfer the pasta to a skillet using a slotted spoon or spider and add 1/2 cup of the pasta cooking liquid. Cook the pasta, adding the Parmesan in stages along with more pasta cooking liquid as needed, until the sauce coats the pasta and the pasta is al dente.
Toss in the lemon juice and most of the basil.
Top the dish with more Parmesan, pepper and the remaining basil.
Turn those gorgeous zucchini and giant squash into a delicious vegetarian supper adapted from Epicurious. Lots of garlic, a squeeze of lemon and a healthy pile of grated Parmesan adds an Italian flavour that will make summer meals something to look forward to.
Ingredients
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, sliced or quartered
Kosher salt
1 teaspoon pepper
12 ounces pasta of your choice
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1-2 tablespoons fresh lemon juice
1/2 cup basil leaves, chopped or whole
Method
Heat the oil in a large skillet over medium. Cook the garlic, stirring occasionally, until very lightly browned around the edges, about 3-4 minutes. Do not overcook.
Add the zucchini or squash. Season with salt. Cook, tossing occasionally, until the squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), for 12–15 minutes. Sprinkle with 1 teaspoon pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Take the pot off the heat. Do not drain.
Transfer the pasta to a skillet using a slotted spoon or spider and add 1/2 cup of the pasta cooking liquid. Cook the pasta, adding the Parmesan in stages along with more pasta cooking liquid as needed, until the sauce coats the pasta and the pasta is al dente.
Toss in the lemon juice and most of the basil.
Top the dish with more Parmesan, pepper and the remaining basil.