Summer Squash Bowtie Pasta Recipes

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PASTA WITH SUMMER SQUASH RECIPE



Pasta with Summer Squash Recipe image

Provided by Phil Torre

Time 20m

Number Of Ingredients 7

1 pound farfalle, penne or fusilli pasta
1/4 cup extra virgin olive oil
1 pound small squash such as zucchini or yellow squash, sliced thinly
1/4 teaspoon red pepper flakes
salt to taste
1/4 cup freshly grated Parmagiano-Reggiano cheese
4 large basil leaves, washed, patted dry and chopped

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.
  • While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Cook stirring occasionally until squash is starting to soften about 8 minutes.
  • When pasta is cooked to just under al dente reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  • Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash, and stir together over the heat until well combined.
  • Transfer the pasta to serving plates. Sprinkle with remaining basil and serve.

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

  • Bring a large pot of salted water to a boil over high heat for the spaghetti.
  • Preheat the oven to 400 degrees F.
  • Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
  • The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
  • To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

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