Mmm, the smell of fresh basil!
Basil can lighten up a dish anytime of the year, but it’s especially refreshing in the summer. Exceptionally high in vitamin K and a good source of vitamin A, basil isn’t just great for savory dishes but can also be used to dress up spritzers and lemonades on a warm day as well. Basil comes from the Greek word, basileus, or “king”. Paired with summer squash and tossed in pasta, it’s clear basil rules this dish.
Total Time 25 minutes
Ingredients
2 pounds summer squash and zucchini
8 garlic gloves, minced
1/4 cup olive oil
1 tablespoon kosher salt
1 teaspoon red pepper flakes
12 ounces whole wheat rigatoni or penne
1/2 cup grated parmesan
1 tablespoon fresh lemon juice
1/2 cup fresh basil leaves
Directions
- Heat oil over medium in a large skillet and cook garlic until lightly browned.
- Add squash and increase heat to medium-high, season with salt.
- Cook until squash is soft, about 12-15 minutes, season with red pepper.
- Bring a large pot of water to boil and add pasta.
- Cook until noodles are soft, set aside ½ Cup pasta water, drain remaining.
- Combine pasta with squash in skillet and add pasta water.
- Cook for an additional 5 minutes and add parmesan gradually until pasta is coated.
- Toss in lemon juice, basil, and serve with additional parmesan cheese if desired.
