Summer Squash & Basil Pasta
Ingredients
- ¼ cup olive oil
- 8 garlic cloves, thinly sliced
- 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
- Kosher salt
- 1 teaspoon Aleppo-style pepper, plus more for serving
- 12 ounces paccheri, ziti, or other large tube pasta
- 2 ounces Parmesan, grated (about ½ cup), plus more for serving
- 1 tablespoon fresh lemon juice
- ½ cup basil leaves, divided
Directions
- Heat oil in a large skillet over medium.
- Add garlic and cook, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
- Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down.
- Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes.
- Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with
more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. - Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Source
Adapted from
https://www.bonappetit.com/recipe/summer-squash-and-basil-pasta
Primary Ingredient
Yellow Squash
