How to Make Sumptuous Summer Squash Pasta
Using fresh ingredients and healthy vegetables, our juicy pasta recipe makes for the perfect dinner on a hot summer evening. Served on its own or with a crisp side salad or a cocktail, this is one recipe that you won’t want to miss.
Adapted from Bon Appétit.
Courtesy of Alex Lau
- ¼ cup olive oil
- 8 garlic cloves, thinly sliced
- 2 pounds summer squash, quartered and sliced
- Kosher salt
- 1 teaspoon pepper
- 12 ounces ziti, or other large tube pasta
- ½ cup Parmesan, grated
- 1 tablespoon fresh lemon juice
- ½ cup basil leaves
Heat oil in a large pan over medium heat. Cook garlic until lightly browned, stirring occasionally. Add squash and season with salt. Cook, sauteing until squash begins to wilt (about 12 minutes). Season with pepper.
Meanwhile, bring large pot of salted water to boil. Add pasta and cook until al dente.
Drain pasta then pour into pan, reserving ½ cup pasta pasta water. Let cook, gradually adding the grated Parmesan the pasta is soaked in the sauce. Add more pasta water if necessary. Sprinkle with lemon juice and most of the basil leaves.
Serve with Parmesan and basil garnish. Enjoy!
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?