There’s just something about summer squash! This is a quick, easy pasta recipe with a simple cream sauce, a bit of Pecorino, fresh basil, and beautiful summer squash.
I’ve been growing squash in my raised bed garden this summer but even if you don’t grow your own, squash is so delicious (and cheap!) this time of year, it’s the perfect weeknight dinner.
I make loads of veggie pastas in any given week with whatever I have around and I rarely post them here because I don’t think of them as recipes BUT I ran into someone at my horse farm who requested I post some squash recipes so you can thank Frances for this!
I wrote this up for two (it serves more as a side dish of course) but it’s easy to double. This would also be great with chicken or fish!
Simple Summer Squash Pasta
1 large or 2 small squash
1/2 lbs pasta (half a box)
1 Tbsp butter and 1/2 Tbsp olive oil
2 garlic cloves
1/3 cup heavy cream
1/4 cup pecorino or parmesan cheese
- Boil salted water for pasta.
- While you’re waiting for your water to boil, halve and slice squash. Sauté in butter and olive oil, season in sea salt and black pepper. Cook over a low heat until squash is caramelized to your liking. Meanwhile, cook your pasta according to package directions.
- Drain pasta. If it’s done before your squash is caramelized, keep the pasta in the pot with a lit on it and it will stay warm.
- Add minced garlic to squash and cook for a minute or so until fragrant. Stir in cream, pecorino, and julienned basil until combined. Add pasta and stir gently. Top with more cheese and basil. Serve immediately.
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