Use zucchini or other summer squash for this yummy, easy dish. I like to use fusilli or other corkscrew-type pasta for this dish, since the strips of squash tangle up with them nicely.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 lbs. zucchini or summer squash
- 2 garlic cloves
- 12 large basil leaves
- 1/3 cup pine nuts (optional)
- 2 Tbsp. butter, divided
- 1 Tbsp. olive oil
- 1/2 tsp. plus 1 Tbsp. salt, divided
- 3/4 lb. fusilli or similar pasta
- About 1 cup freshly grated parmesan or pecorino cheese
- Freshly ground black pepper (optional)
Preparation:
- Bring a large pot of water to a boil. Meanwhile, cut each zucchini or squash into about 3-inch long matchsticks 1/4- to 1/2-inch thick. Chop garlic and cut basil leaves into thin ribbons.
- In a large frying pan over medium heat, toast pine nuts, stirring constantly, until just turning golden, about 2 minutes. Transfer to a small bowl or plate and set aside. In the same pan, add 1 Tbsp. and olive oil and increase heat to high. Add half the zucchini and 1/4 tsp. salt and cook, stirring frequently, until soft and browning, about 5 minutes. Transfer to a plate, leaving as much of the fat in the pan as possible. Repeat with other half of zucchini and 1/4 tsp. salt. Set pan and zucchini aside.
- Add remaining 1 Tbsp. salt to boiling water and cook pasta until tender to the bite. Drain pasta.
- Return reserved pan to medium heat, melt remaining 1 Tbsp. butter and add garlic, Cook, stirring, until fragrant, about 1 minute. Add reserved zucchini and pine nuts and cook, stirring, until combined. Add zucchini mixture and basil to cooked pasta. Toss to combine thoroughly. Add half of the cheese and toss to combine well - the cheese will melt a bit to make a sauce. Divide among serving plates and sprinkle with remaining cheese and pepper, if you like. Serve immediately.
Makes 4 to 6 servings Zucchini Pasta.
