Summer Squash Pasta Recipe
Summer Squash Pasta
Unreal. A real pleasure.
This will convert any squash foe into a front-row seat squash fan. The long slow cook for the zucchini really is a game changer. This even works great on those large zucchini that got away from you in the garden….
Ingredients
zucchini | sliced into medium sized slices
garlic | smashed
olive oil
butter
salt
pepper
pasta | I love using lasagna sheets for this, but use whatever you like
fresh basil | torn into large pieces
Parmesan cheese
Instructions
Step One
Bring a large flat bottom pan to medium heat. Add a solid glug of olive oil and add the squash. Turn the heat to low and cook until the squash has all but lost its shape. You want it almost to the point of disintegrating. Once the squash is almost there, throw in the garlic. Bring the temperature of the pan to medium. Add a nice chunk of butter and cook until the garlic is cooked through.
Step Two
Meanwhile, bring water and salt in a large pot to boil. I always add enough salt to make sure the water is properly salty — like the sea. Boil your pasta of choice to al dente. Strain, saving a little cup of the pasta water and set aside.
Step Three
Add the pasta water to the zucchini pan and stir to incorporate- at this point the squash should almost be a nice thicker sauce. Add the pasta to the pan and toss until properly coated. Throw in the basil. Taste. Adjust for seasonings. Serve with parmesan cheese. Enjoy.
Hi Friends!
I am Rachel Kulchin, the passionate force behind the Blue Heron Project! As a dedicated Backyard Farmer, I am on a heartfelt mission to rekindle your connection with the garden.
Firmly rooted in the belief of savoring the flavors of seasonal and sustainable eating, I am dedicated to empowering you with the liberating experience of reclaiming control over your own food.
Join me on this authentic and exciting adventure towards a more connected and sustainable garden-to-table lifestyle.