SUMMER SQUASH AND BASIL PASTA

Summer Squash and Basil Pasta image

Categories Pasta

Number Of Ingredients 9

2 tablespoons Olive Oil
4 Garlic Cloves, thinly sliced
1 pound Summer Squash & zucchini, quartered lengthwise, sliced
1 Kosher Salt
1/2 teaspoon Aleppo-style pepper, plus more for serving
6 ounces Large tube pasta (i.e., Rigatoni, ziti)
1 ounce Parmesan Cheese, grated, plus more for serving
1/2 tablespoon Lemon juice, fresh
1/4 cup Basil Leaves, divided

Steps:

1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes.
2. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until the squash begins to break down.
3. Turn down heat once it begins sticking, and continue to cook until squash is jammy and soft, 12-15 minutes.
4. Toss in 1/2 teaspoon Alleppo-style pepper.
5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
6. Transfer pasta to skillet with squash using a slotted spoon or spider and add 1/4 cup pasta cooking liquid. Cook pasta, adding 1 ounce Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
7. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.