Summer Squash And Basil Pasta

Indulge in the flavors of summer with this delicious and easy to make Summer Squash and Basil Pasta recipe. It's a tasty main dish that celebrates the season's fresh produce.

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 ¼ cup olive oil
 8 garlic cloves, thinly sliced
 2 pounds summer squash, quartered lengthwise, slice
 Kosher salt
 ½ tsp paprika
 ½ tsp cayenne pepper
 12 oz paccheri, ziti, or other large tube pasta
 2 oz Parmesan, grated (about ½ cup), plus more for serving
 1 tbsp fresh lemon juice
 ½ cup basil leaves

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- 12-15 minutes. Toss in paprika
and cayenne.

2

Meanwhile, cook pasta in a large pot of boiling salted water,
stirring occasionally, until very al dente.

3

Transfer pasta to skillet 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 basil.

Ingredients

 ¼ cup olive oil
 8 garlic cloves, thinly sliced
 2 pounds summer squash, quartered lengthwise, slice
 Kosher salt
 ½ tsp paprika
 ½ tsp cayenne pepper
 12 oz paccheri, ziti, or other large tube pasta
 2 oz Parmesan, grated (about ½ cup), plus more for serving
 1 tbsp fresh lemon juice
 ½ cup basil leaves

Directions

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- 12-15 minutes. Toss in paprika
and cayenne.

2

Meanwhile, cook pasta in a large pot of boiling salted water,
stirring occasionally, until very al dente.

3

Transfer pasta to skillet 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 basil.

Notes

Summer Squash And Basil Pasta