Summer Squash and Basil Pasta
A vibrant summer pasta dish featuring tender squash and zucchini cooked until jammy, combined with garlic, fresh basil, and Parmesan cheese in a light olive oil sauce. Perfect for using seasonal summer produce.
Ingredients
- •¼ cup olive oil
- •8 cloves garlic cloves
- •2 pounds assorted summer squashes and zucchini
- •1 to taste Kosher salt
- •1 teaspoon Aleppo-style pepper
- •12 ounces tube pasta
- •2 ounces Parmesan
- •1 tablespoon fresh lemon juice
- •½ cup basil leaves
Cooking Instructions
- 1.
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 1 tsp. Aleppo-style pepper.
19 min
- 2.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
10 min
- 3.
Transfer pasta to skillet using a slotted spoon or spider 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.
5 min
- 4.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
2 min
