How to Make Speedy SUMMER SQUASH PASTA

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, summer squash pasta. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces This was delicious. Aleppo pepper and summer squash are a perfect pair. Summer Squash (Yellow Squash) is very abundant during the summer. This recipe is naturally Gluten and Grain Free and is Low in Carbs.

SUMMER SQUASH PASTA is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. SUMMER SQUASH PASTA is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook summer squash pasta using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make SUMMER SQUASH PASTA:

1. Make ready 1 lb spaghetti
2. Prepare 3 tbsp olive oil
3. Get 1 ½ sweet onion, thinly sliced
4. Make ready 2 pints cherry tomatoes
5. Take 3 garlic cloves, thinly sliced
6. Make ready 1 ¾ cup reserved pasta water
7. Make ready 3 tbsp fresh basil, chopped
8. Prepare 1 cup fresh ricotta cheese
9. Take 4 medium yellow summer squash, washed and cut into 1/2 inch slices
10. Make ready 1 Salt & pepper to taste

Sometimes it's a sauce (thank you, butternut), sometimes it's a delicate (that is, delicata) topping, and sometimes the squash is the pasta itself. In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through. Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever.

Instructions to make SUMMER SQUASH PASTA:

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta, reserving ⅓ cup of the pasta water.
2. While the pasta cooks: Heat the olive oil in a large skillet over medium heat. Add the diced squash & onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.
3. Season the tomato mixture with salt and lots of freshly ground black pepper. Add the pasta water and bring to a simmer. The mixture should form a sauce. If needed, add more pasta water.
4. Add the pasta and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta. Serve immediately.

Add basil and spaghetti sauce and stir until warmed through. Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever. Reviews for: Photos of Garlic Roasted Summer Squash. Like our farmers' markets, the Kitchn archives are brimming with beautiful summer squash, from zucchini to yellow, pattypan, and eight-ball varieties. Whether you're in the mood for a dish that's hot.

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