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Dips within the pool, chilly drinks, and juicy summer produce are excessive on my checklist of life’s greatest choices proper now. Whereas I could be prepared for this intense warmth to subside, there’s nonetheless nothing just like the final days of summer season—and my farmer’s market haul implies that my produce drawer is filled with far more summer season squash than I do know what to do with.
I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that commemorate’s the season’s greatest flavors. Summer time squashes, nutty parmesan, zesty lemon, and fragrant herbs come collectively for top-of-the-line easy pastas in my playbook. Eat it al fresco and faux such as you’re in Italy.
Why You’ll Love This Zucchini Pasta
Yes, there are a lot of zucchini pastas on the market—however that is the ONE I’ve bought on repeat. What makes it actually nice (other than the brief ingredient checklist) is the particular mixture of flavors. Candy, caramelized squash with salty parmesan. The brilliant acid of the lemon and the recent herbs make it comforting, vibrant, and nourishing—with out being in any respect heavy. It’s a celebration of summer season’s best, making a dish that’s each comforting and vibrant.
I like to make use of a tube-shaped pasta for this one—paccheri, rigatoni, or pesto—in order that the scrumptious sauce will get scooped up into each chew.
First, Gather Your Ingredients
Here’s what you’ll need to make this zucchini pasta:
- olive oil
- garlic
- summer squash and zucchini
- paccheri or rigatoni
- parmesan
- lemon
- basil or mint
- pine nuts or walnuts
One Pot Dinner = Easy Breezy Clean-Up
During the summer, I’m all about the one-pot dinner and that is no exception. This pasta follows a brilliant easy technique:
- Sauté smashed garlic cloves in olive oil.
- Add the squash and let it cook dinner over medium low for half-hour, to let it get good and caramelized.
- Add al dente pasta to the squash together with pasta water, parmesan, lemon zest and juice, and recent basil.
- High it with extra cheese, nuts, and herbs—then devour.
Informed you it was simple.
Ingredients Swaps for Success
Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:
- For a more nutrient-rich option, you can use whole-grain pasta, or even a chickpea pasta like Banza.
- Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead.
- I personally like to add a double dose of lemon zest and a big squeeze of juice to make it sing.
- And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.
And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious, and it equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends. Scroll on for the recipe, and be sure to tag my on Instagram if you make it.
Other Simple Summer Pasta Recipes to Try
Lemony Spring Pasta Salad with Artichokes and Bacon
Rigatoni with Brussels Sprouts and Kale Pesto
Ratatouille-Style Roasted Vegetable Pasta
Description
Candy caramelized squash, aromatic herbs, and nutty parmesan make this straightforward summer season pasta completely addictive.
- 1/4 cup olive oil
- 10 garlic cloves, peeled and smashed
- 2 kilos assorted summer season squashes and zucchini, halved lengthwise and sliced
- Kosher salt & freshly floor pepper
- 12 ounces paccheri or rigatoni (or different tube-shaped pasta)
- 1/2 cup grated parmesan, plus further for serving
- Zest and juice of 1 lemon
- 1/2 cup basil or mint leaves
- 1/2 cup toasted pine nuts or crushed walnuts
- Over medium warmth, heat olive oil in a big skillet over medium low. Add the garlic and cook dinner, stirring often, till golden brown (about 5 min.)
- Add squash and switch up warmth to medium. Season with salt and pepper, and cook dinner for about half-hour till the squash could be very tender and caramelized.
- Whereas the squash is cooking, cook dinner pasta in a big pot of boiling salted water till al dente. Drain, reserving ½ cup cooking water.
- Add pasta to skillet with the pasta water and half the parmesan. Stir nicely, add the remainder of the parmesan, zest, juice, and half the basil. Stir nicely to mix.
- Serve topped with extra Parmesan, salt, pepper, walnuts, and basil leaves. Eat!
Notes
- Be at liberty to swap in complete grain or chickpea pasta to up the vitamins.
- Make it vegan by swapping the parmesan for a sprinkle of dietary yeast.
- Prep Time: half-hour
- Class: pasta
Key phrases: zucchini pasta recipe, easy summer season pasta recipe
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