Creamy Summer Squash Pasta

Wednesday, July 5, 2023

This recipe celebrates all things summer: Tomatoes! Squash! Basil! All the bright flavors in pasta form. It doesn't get much better than that. This recipes serves 2 hearty portions or up to 4 servings with sides.

INGREDIENTS:

1 lb yellow summer squash
3 garlic cloves
Half a yellow onion
1/2 pint cherry tomatoes
2 tsp turmeric
1 tsp red pepper flakes
1 lb fresh pasta - any shape you’d like!
3 Tbsp pistachios
1/2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
2 Tbsp fresh parsley
2 Tbsp fresh basil
2 Tbsp grated parmesan
olive oil
salt & pepper

INSTRUCTIONS:

1. PREP & COOK VEGGIES

Preheat oven to 400ºF
Cut squash into 1” pieces
Slice garlic cloves
Dice onion
Cut tomatoes in half and toss with 1/2 Tbsp oil on a sheet pan
Once preheated, place tomatoes in oven for about 15 min, tossing once or twice, until blistered and browning
Heat 1 Tbsp oil in a Dutch oven over med heat
Add squash, garlic, onion, turmeric, red pepper flakes, and salt & pepper to taste, then cook until tender, about 20 min, stirring often

2. PURÉE SAUCE & BOIL PASTA

Bring a pot of salted water to a boil for pasta
Transfer squash mixture to a blender and purée until smooth, then taste and add salt & pepper if needed
Once water is boiling, add pasta to water and cook according to instructions
Drain pasta, reserving 1/2 cup pasta water
Roughly chop parsley and basil

3. TOAST NUTS & FINISH SAUCE

In a dry pan, toast pistachios over med heat for about 2 min, until golden and fragrant, then remove from pan
Add squash purée back to Dutch oven over med heat and stir in Worcestershire sauce and about half of reserved pasta water
Add cooked pasta and stir to coat for about 3 min, adding more pasta water if needed
Stir in lemon juice
Taste and add salt & pepper, if needed

4. GARNISH & GATHER

Plate pasta in shallow bowls, spooning any extra sauce over top
Split roasted tomatoes among bowls, scattered on top of pasta
Garnish with toasted pistachios, herbs, and grated parmesan