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
Fresh Zucchini Fetta Salad
February 21, 2012
Cody summer time, from Cindy/Martha Stewart 2011 serves 4
- 1 medium zucchini cut into 1/4 in cubes
- 3/4 cup crumbled fetta (3 oz)
- 3 TB extra virgin olive oil
- 2 TB dill sprigs
- add this strips lemon zest (or lemon flavored olive oil) plus 1 TB lemon juice
Toss all ingredients together, season with salt & pepper, sprinkle with lemon zest.