lemony summer squash orecchiette
Serves: serves about 3
  • 3 small summer squash (or 2 medium)
  • 8 oz. dry orecchiette pasta
  • 1-2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped rosemary
  • big handful of chopped spinach or other leafy green
  • big squeeze of lemon
  • ⅓ cup feta cheese
  • 2 tablespoons capers
  • a few pinches red pepper flakes
  • optional: grated parmesan cheese
  • plenty of salt & pepper
  1. Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
  2. Cook pasta in salted boiling water until al dente (about 9 minutes).
  3. In a large skillet heat oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
  4. Add a big squeeze of lemon, stir, then add chopped leafy greens. Stir again. Cook greens until they're just beginning to wilt, then add in the pasta along with a bit of starchy pasta water.
  5. Stir in feta, capers and red pepper flakes. Taste and adjust seasonings - add shaved parmesan cheese, more lemon, and a little bit more olive oil if you like.
Vegan option: skip the cheese and add dollops of pesto toward the end.

For a richer pasta, use 1T olive oil and 1T butter at the beginning.

Feel free to use different herbs - if you use leafy ones (basil, tarragon), add them at the end.
Recipe by Love and Lemons at https://www.loveandlemons.com/lemony-summer-squash-orecchiette/