Yellow Squash With Basil Recipes

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LINGUINE WITH SUMMER SQUASH, TOMATOES, AND BASIL



Linguine with Summer Squash, Tomatoes, and Basil image

Light summer dish with minimal prep and cooking! Use fresh pasta and herbs to maximize flavor. I use spinach and garlic linguine when available. Enjoy immediately by itself, with a grilled protein, or bring to a dinner party!

Provided by JJLuke

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 10

¼ cup extra-virgin olive oil
2 tablespoons minced garlic
½ cup chopped fresh basil
salt and ground black pepper to taste
1 large zucchini, sliced into thin rounds
1 large yellow squash, sliced into thin rounds
1 cup cherry or grape tomatoes, halved
1 (16 ounce) package fresh linguine pasta
1 (8 ounce) container skim milk ricotta cheese, divided
½ cup chopped fresh basil

Steps:

  • Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
  • Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.
  • While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 92.6 g, Cholesterol 10 mg, Fat 16.4 g, Fiber 7.3 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 81.4 mg, Sugar 3.5 g

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

SUMMER SQUASH AND BASIL PASTA



Summer Squash and Basil Pasta image

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Provided by Chris Morocco

Categories     Bon Appétit     Summer     Pasta     Yellow Squash     Squash     Zucchini     Garlic     Dinner     Quick & Easy     Quick and Healthy     Vegetarian     Parmesan     Basil

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
  • Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. 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.
  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

SMOTHERED YELLOW SQUASH WITH BASIL



Smothered Yellow Squash with Basil image

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

Categories     Vegetable     Sauté     Low Carb     Quick & Easy     Basil     Summer     Vegan     Yellow Squash     Gourmet

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

SMOTHERED YELLOW SQUASH WITH BASIL



Smothered Yellow Squash With Basil image

Love yellow squash. Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. The recipe comes from Gourmet magazine.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lbs yellow squash, halved lengthwise and cut crosswise into 1/8 inch thick slices
2 garlic cloves, finely chopped (or put through garlic press)
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped fresh basil

Steps:

  • Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
  • Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
  • Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
  • Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
  • Stir in basil and serve.

GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL



Gemelli with Yellow Squash, Peas, and Basil image

Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this carefree supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
8 ounces gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 package (10 ounces) frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
  • To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

Nutrition Facts : Calories 430 g, Fat 16 g, Fiber 6 g, Protein 17 g

SAUTEED SUMMER SQUASH WITH BASIL



Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
  • Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

YELLOW SQUASH WITH BASIL



Yellow Squash With Basil image

Make and share this Yellow Squash With Basil recipe from Food.com.

Provided by JacquelineS

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 lbs yellow squash, sliced
2 tablespoons garlic, minced
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup basil, finely chopped

Steps:

  • Heat oil in skillet over medium-high heat.
  • Saute squash until browned, about 5 minutes.
  • Add garlic; saute 1 minute.
  • Add water, salt and pepper.
  • Simmer until squash is tender, 6-7 minutes.
  • Stir in basil.

Nutrition Facts : Calories 42.8, Fat 3.5, SaturatedFat 0.5, Sodium 79.3, Carbohydrate 2.7, Fiber 0.8, Sugar 1, Protein 0.9

SIMPLE SQUASH AND BASIL SAUTE



Simple Squash and Basil Saute image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

SUMMER SQUASH SOUP WITH BASIL



Summer Squash Soup with Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment

Steps:

  • Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

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Top Asked Questions

How to make smothered yellow squash with Basil?
Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil. How would you rate Smothered Yellow Squash with Basil?
How to make summer squash soup with Basil?
Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste.
How to make baby squash with Basil and feta?
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
How do you make Basil and squash pasta?
Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. 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.

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