Living in Savory

Summer Squash Pasta

Hello hello! Welcome to another week! Just popping in to share a quick recipe that I made over the weekend to celebrate summer, which is not long for this year {thank goodness because it’s like 1049853092 degrees here in Alabama –bring on fall!}. But yea, despite my severe dislike for Alabama summers, all the stores have their fall items out, so that can only mean one thing! Summer squashes will soon be gone. *sad face* so we must celebrate while we can with this easy summer squash pasta!

It is seriously so simple. I sautéed up the squash (and I added asparagus, because why not) and then cooked some bowtie pasta and tossed the hot pasta in a bit of pepper and parmesan cheese. Serve with some fresh herbs sprinkled on top and a protein (I used grilled chicken) if you’re into that and voilà! You’ve just made a summer pasta that will impress your guests and their taste buds.

The best part of this recipe is that it works great both served hot and room temp, so if you’ve got a end of summer get together planned, add this to your menu. It wont disappoint.

Meanwhile, I’ll just be over here consuming copious amounts of summer veggies, wishing for cooler weather.

Happy cooking!

XO,

Danielle

Summer Squash Pasta

Get the last of summer on your table with this easy summer squash pasta!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People

Ingredients

Ingredients:

  • 2-3 medium size summer squash zucchini, yellow squash, etc
  • 1 pound asparagus trimmed and cut into bitesize pieces
  • 2 tbsp. oil almond, canola, etc
  • 1 pound Farfalle or bowtie pasta
  • 2 tbsp. Butter unsalted
  • 1 tbsp. Cracked Black Pepper
  • 2 tsp. Salt
  • 1/3 Cup Parmesan Cheese grated
  • 1/2 Pasta Water
  • 8-10 Basil leaves chiffonade
  • 2 Mozzarella Balls sliced

Instructions

Directions:

  1. Begin by filling a large pot with water and setting over high heat to come to a boil. Meanwhile, cut the squash and the asparagus into bitesize pieces.
  2. Heat oil in a large skillet over medium-high heat and add squash and asparagus. Cook until veggies are just soft. Turn off heat and set aside.
  3. Add Farfalle to the boiling water and cook according to the manufactures instructions. Once the pasta is al dente, remove about a cup of pasta water from the pot and drain the rest of the pasta.
  4. Add butter to the bottom of the pasta pot and add the farfalle back to the pot. Toss to coat. Add salt, pepper, and parmesan cheese to taste. Add the veggies to the pasta and toss to coat. Serve in a large bowl with grilled chicken (or your protein of choice) and finely chopped basil. Enjoy!

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