Pasta

Summer Pasta

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)

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

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Peel and dice the onion

Dice the garlic as well

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Heat 2 tablespoons of olive oil in a pan over medium heat

Add in the onions and garlic

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Give everyone a stir

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Let these cook down 4-6 minutes or until they start to lightly brown and become translucent

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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

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Add them to the pan along with the salt, pepper and crushed red pepper flakes

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Stir to combine

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Cook, stirring occasionally around 12-14 minutes until the vegetables are tender and starting to caramelize

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Add in the cooked and drained pasta along with the reserved pasta water

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Stir and season with salt and pepper to taste

Remove from the heat

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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

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Chop the basil and parsley

Zest the lemon

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Add the herbs and zest to the pasta

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Mix together

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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

  • Servings: 6-8
  • Difficulty: Medium
  • Print

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

Herbed Ricotta Cheese

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

OXO Good Grips Fish Turner

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

© Simply Sundays 2017
All rights reserved

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