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Summer Squash and Basil Pasta Recipe

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This recipe for Summer Squash and Basil Pasta is from Torre Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
8 thinly sliced garlic cloves
2 lbs. assorted summer squashes & zucchini, quartered lengthwise, sliced
salt
1/2 tsp. crushed red pepper flakes
12 oz. ziti or other large tube pasta
reserved pasta cooking liquid
1/2 cup grated Parmesan cheese
1 tbsp. fresh lemon juice
1/2 cup basil leaves
additional Parmesan cheese
few more basil leaves
Directions:
Directions:
Heat olive oil in large skillet over medium. Cook garlic cloves, stirring occasionally, until very lightly browned around edges, about 4 minutes. Add squashes and zucchini and season with salt. Cook, tossing occasionally, until squashes begin to break down and get jammy (they may start to stick to the skillet a bit, which means you're there), 12 - 15 minutes. Add red pepper flakes and toss to incorporate.

Meanwhile, cook ziti or other pasta in large pot of boiling salted water, stirring occasionally, until very al dente. Drain reserving pasta cooking liquid.Transfer pasta to skillet; add 1/2 cup pasta cooking liquid. Cook pasta, adding 1/2 cup Parmesan cheese in stages along with more pasta cooking liquid as needed until sauce coats pasta and pasta is al dente. Toss in lemon juice and basil leaves. Serve pasta topped with more Parmesan and a few basil leaves.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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