You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!), you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient.
My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.
Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add pesto instead.
- 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
- Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry.
- Cook pasta in salted boiling water until al dente (about 9 minutes).
- 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.
- 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.
- 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.
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.
Stainless sauté pan: Williams-Sonoma Open Kitchen Stainless Cookware