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Summer Squash and Basil Pasta Recipe

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This recipe for Summer Squash and Basil Pasta is from Ballinger Recipes, 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:  
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 tsp Aleppo style pepper
12 oz ziti or other tube pasta
2 oz fresh Parmesan, grated (about 1/2 cup), plus more for serving
1 Tbsp fresh lemon juice
1/2 cup basil leaves
Directions:
Directions:
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until 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. Toss in the Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Transfer pasta to skillet using a slotted spoon and add 1/2 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.

 

 

 

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