Garlic Parmesan Summer Squash Pasta
Garlic parmesan summer squash pasta is a great light summer recipe that features fresh basil and summer squash that is lightly seasoned and served with a from-scratch parmesan sauce.
Ingredients
- 8 ounces long pasta I used fettuccine
- 2 tablespoons olive oil
- 2 medium yellow summer squash sliced thinly
- 6 cloves garlic minced
- salt and pepper to taste
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup fresh basil torn into pieces
- 1 tablespoon lemon juice
Instructions
- Boil the pasta according to the box directions, and be sure to reserve at least one cup of the pasta water.
- While the pasta cooks, heat the olive oil over medium heat in a large skillet.
- When the oil is hot, add the squash, and saute for several minutes until it is soft and just starting to brown. Add in the garlic, salt and pepper, and saute until the garlic starts to become fragrant.
- Add the drained pasta, parmesan, basil and about one-quarter cup of the reserved pasta water, and stir to combine and melt the cheese. If you want your sauce looser and creamier, add a little more pasta water, stirring between each addition, until you have the consistency you like.
- Remove the skillet from the heat, and stir in the lemon juice. Serve immediately.