Skip to content

Summer Squash with Basil Pasta

July 2, 2022
from Epicurious

Ingredients

  • 1/4 cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1/2 cup basil leaves

Directions

Step 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.

Step 2

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

Step 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.

Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

From → basil, pasta, Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: