PASTA WITH SUMMER SQUASH RECIPE
Provided by Phil Torre
Time 20m
Number Of Ingredients 7
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
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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