Summer Squash and Basil Pasta Food Recipes

 

INGREDIENTS

• 8 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
• 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
• 1 teaspoon Aleppo-style pepper, plus more for serving
• Kosher salt
• 1/2 cup basil leaves
• 12 ounces paccheri, ziti, or other large tube pasta
• 1 tablespoon fresh lemon juice 

PREPARATION

Heat oil in a very massive frying pan over medium. Cook garlic, stirring often, till terribly gently suntanned round the edges, regarding four minutes. Add squash; season with salt. Cook, moving often, till squash begins to interrupt down and gets jammy (they might begin to stay to the frying pan a touch, which implies you're there!), 12–15 minutes. supply one tsp. Aleppo-style pepper.

Meanwhile, cook alimentary paste in a very massive pot of boiling preserved water, stirring often, till terribly hard.

Transfer alimentary paste to frying pan employing a slotted spoon or spider and add 1/2 cup alimentary paste preparation liquid. Cook pasta, adding two oz. Parmesan little by little together with additional alimentary paste preparation liquid pro re nata, till sauce coats alimentary paste and alimentary paste is hard. supply juice and most of the basil.

Divide alimentary paste among bowls and prime with additional Parmesan and Aleppo-style pepper and remaining basil.