Zucchini/Summer Squash Basil Pasta
Easy, tasty and nutritious, and sometimes, because you need a pasta in the summertime. Be creative with the vegetables you use in this recipe, adapted from Epicurious. Because whatever you have on hand is what you should use. Pasta water makes this dish smooth and comforting.
Here's another easy pasta dish: Pasta with Toasted Nuts and Ricotta Pesto. Back to Main Dishes.
Ingredients
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced, or snap peas
Kosher salt
1 teaspoon pepper, plus more for serving
12 ounces rotini, ziti, or other large pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves, torn or chopped
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.
Add the zucchini and/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!), 12–15 minutes. If using snap peas, add in a few minutes before the zucchini/squash is fully cooked. Toss in 1 teaspoon pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer the pasta to the skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook the pasta further, adding 2 oz. 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.
Divide the pasta among bowls and top with more Parmesan and pepper and the remaining basil.
Easy, tasty and nutritious, and sometimes, because you need a pasta in the summertime. Be creative with the vegetables you use in this recipe, adapted from Epicurious. Because whatever you have on hand is what you should use. Pasta water makes this dish smooth and comforting.
Here's another easy pasta dish: Pasta with Toasted Nuts and Ricotta Pesto. Back to Main Dishes.
Ingredients
1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced, or snap peas
Kosher salt
1 teaspoon pepper, plus more for serving
12 ounces rotini, ziti, or other large pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves, torn or chopped
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.
Add the zucchini and/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!), 12–15 minutes. If using snap peas, add in a few minutes before the zucchini/squash is fully cooked. Toss in 1 teaspoon pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer the pasta to the skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook the pasta further, adding 2 oz. 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.
Divide the pasta among bowls and top with more Parmesan and pepper and the remaining basil.