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Pasta With Summer Squash

I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this is how I cook in the summer. There are so many great seasonal ingredients that I look forward to all year, and I want to put them front and center in the dishes I eat. Plus, it’s too hot to cook anything too complicated or involved.

Zucchini and yellow squash are two of these ingredients that I look forward to so much. Sure you can get them all year round in the supermarket, but they are so much better when they are from your own garden or a local farm. This recipe comes from my Aunt Maria who is an awesome cook.

Pasta with Summer Squash Recipe
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 pound farfalle, penne or fusilli pasta
  • ¼ cup extra virgin olive oil
  • 1 pound small squash such as zucchini or yellow squash, sliced thinly
  • ¼ teaspoon red pepper flakes
  • salt to taste
  • ¼ cup freshly grated Parmagiano-Reggiano cheese
  • 4 large basil leaves, washed, patted dry and chopped
Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.
  2. While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Cook stirring occasionally until squash is starting to soften about 8 minutes.
  3. When pasta is cooked to just under al dente reserve ½ cup of the pasta cooking water, then drain the pasta.
  4. Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash, and stir together over the heat until well combined.
  5. Transfer the pasta to serving plates. Sprinkle with remaining basil and serve.

 

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