Caramelized zucchini and yellow squash, fresh herbs, lemon zest and creamy ricotta cheese make for a delicious pasta dish
The reason we are calling this Summer pasta is that we are going to use some great vegetables in this dish that are abundant during the Summer season
Zucchini and yellow squash are fantastic this time of year and will be our featured star
To start, cook 1 pound of your favorite pasta according to the directions (we chose medium shells)
Drain and set aside (reserve 1/2 cup of pasta water)
Why reserve the pasta water?
As the pasta cooks it releases starch into the water which can then be used as a thickener for sauces. It also helps the sauce adhere to the pasta so you don’t miss out on any flavor
Next, we will need 1 onion, 3 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper flakes
Peel and dice the onion and garlic
Heat 2 tablespoons of olive oil in a pan over medium heat
Add in the onions and garlic
Give everyone a stir
Let these cook down 4-6 minutes or until they start to lightly brown and become translucent
Next, we will need 2 cups each of zucchini and yellow squash
We have removed the stems and cut the veggies into rounds then quartered them
Add to the pan along with the salt, pepper and crushed red pepper flakes
Stir to combine
Cook, stirring occasionally around 12-14 minutes until the vegetables are tender and starting to caramelize
Add in the cooked and drained pasta along with the reserved pasta water
Stir and season with salt and pepper to taste
Remove from the heat
Now for some additional flavor
We will need some fresh basil, fresh parsley and lemon zest
The herbs and zest will add a bright freshness
Chop the basil and parsley
Zest the lemon
Add the herbs and zest to the pasta
Mix together
Now if this wasn’t already delicious we are going to take it one step further
We are going to add dollops of our Herbed Ricotta Cheese
Click on our link to make your own
This will bring even more flavor along with a creaminess that will tie this dish together!
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Enjoy!!!
Simply Sundays! ~ Summer Pasta
Ingredients
2 cups of chopped yellow squash
2 cups of chopped zucchini
1 onion
3 garlic cloves
1 teaspoon each of kosher salt and ground black pepper (plus more if needed)
1/2 teaspoon of crushed red pepper flakes
fresh basil
fresh parsley
lemon zest
2 tablespoons of olive oil
1 pound of pasta cooked and drained (we used medium shells)
1/2 cup of reserved pasta water
Directions
Cook 1 pound of your favorite pasta according to the directions. Drain (reserving 1/2 cup of the pasta water) and set aside. Heat 2 tablespoons of olive oil in a pan over medium heat. Add in 1 chopped onion as well as 3 chopped garlic cloves
Stir to combine and cook down 4-6 minutes or until the start to lightly brown and become translucent. Next add in 2 cups each of chopped zucchini and chopped yellow squash. Add in 1 teaspoon each of kosher salt and ground black pepper as well as 1/2 teaspoon of crushed red pepper flakes. Stir to combine
Cook stirring occasionally around 12-14 minutes until the vegetables are tender and starting to caramelize. Add in the cooked and drained pasta along with the reserved pasta water. Stir and season with with salt and pepper to taste. Remove from the heat
Chop some fresh basil and fresh parsley. Zest a lemon. Add the herbs and lemon zest to the pasta and stir until combined. Add dollops of Herbed Ricotta Cheese
Tools used to make this recipe
Architec Gripperwood Cutting Board
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