Name: Summer Yellow Squash, Zucchini, and Basil Pasta
Yield: 4 servings
Ingredients: ¼ 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 ½ cup), plus more for serving; 1 tablespoon fresh lemon juice; ½ cup basil leaves

Image may contain Dish Food Meal Plant and Pasta

Photo by Emma Fishman, Food Styling by Judy Mancini

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Recipe information

Yield
4 servings

Ingredients

¼ 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 ½ cup), plus more for serving

1 tablespoon fresh lemon juice

½ cup basil leaves

Preparation

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.

Nutrition Per Serving

Calories (kcal) 550 Fat (g) 21 Saturated Fat (g) 5 Cholesterol (mg) 20 Carbohydrates (g) 73 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 18 Sodium (mg) 220