We are only now really starting spring but I already can’t wait for the summer when my garden will give me daily gifts of zucchini and yellow squash. Believe me, some years we have had such a crop we have had to give some away! This is a great summer squash pasta recipe for when you have about 10 squash or so that you don’t quite know what to do with! For now, I just went and bought some since this was a special request from my daughter!
Ingredients
- 6 medium zucchini, sliced
- 3 yellow squash, sliced
- 6 cloves garlic, chopped
- 1 juicy lemon
- a handful of fresh basil, roughly cut into strips
- Olive oil
- Freshly ground black pepper
- Freshly grated parmesan (or choice of lower sodium cheese)
- Pasta of your choice (I used a gluten free penne)
Method
- In a large sauté pan, heat 3 tbsp of olive oil over medium heat. Add the garlic and sauté till fragrant and just starting to brown.
- Add in all the squash and let cook for about 15 minutes till they are really soft and starting to get mushy. You want overcooked squash.
- Now add a generous amount of black pepper.
- Boil the pasta per the package instructions. Add the pasta to the squash in the large pan. Also add in some of the pasta liquid (about 1/2 a cup).
- Take the pan off the heat. Now add in the basil, the juice from the lemon and the cheese. The basil is so fresh and fragrant but also so very good for you.
- The only sodium in this dish is from the cheese so you can decide how much you are able to use. Or if you like, just add cheese to individual bowls so everyone can do their own sodium math (or not!).
I find that I do not need any salt if I use Parmesan cheese but it is up to you to salt the plate. So deceptively simple but this is a really fragrant and delicious summer squash pasta. Enjoy!