Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
Fennel, Summer Squash, Fish
July 16, 2017
WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.
INGREDIENTS
- 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
- 2 oz butter (¼C)
- 1 TB minced dill
- 1 TB minced chives
- 1 TB sliced tarragon
- 1 clove garlic minced
- ½ shallot minced
- zest & juice 1 lemon
- 1 yellow onion minced
- 2 LBs summer squash cut into ½” dice or sliced
- 2 TB olive oil
- 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
- 2 Tb dry white wine (vermouth)
HERBED BUTTER in a bowl:
- Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.
SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid
- Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
- Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.
BROWN FISH FILLETS IN SKILLET
- Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.
SERVE: divide squash onto each plate, top with fish fillet
