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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
A simple and delicious pasta dish perfect for a quick summer meal. —Carol P.
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Ingredients
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4
small-medium Zucchini and yellow squash, cut into 1/2 in. chunks
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1 pound
pasta (rigatoni works well with this recipe)
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2 tablespoons
olive oil
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4
cloves garlic, minced
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2 tablespoons
butter (or vegan butter)
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1 cup
Fresh herbs, chopped-- use one or a combination of the following: mint, basil, and parsley
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1-2 cups
reserved pasta water
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1/2 cup
parmesan reggiano (optional)
Directions
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Prepare pasta according to directions
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Heat olive oil in separate pan and add squash, cooking through until soft and slightly browned, about 10 minutes
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Add garlic and cook for an additional 5-10 minutes, careful not to burn it
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Off heat, add butter, herbs, and pasta water. Mix and add pasta. Top with optional parmesan and additional herbs for garnish.
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