2-3 lbs. summer squash, any variety
1 cup of basil leaves
8 cloves garlic
1/3 cup olive oil
1 pkg. bowtie pasta
fresh lemon juice
red pepper flakes
parmesan, shredded

Place water to boil on the stove.

Slice squash in half lengthwise & cut into bite sized wedges. Slice garlic into thin slices. Heat olive oil in large pan on medium heat & add garlic, stirring until just browned at the edges. About 2-3 minutes.

Add squash & increase heat slightly. Season with salt & stir occasionally, lowering the heat if any sticking occurs. Cook for 10-15 minutes until squash is approaching soft.

As the squash cooks, add pasta to the boiling water & cook until bowties are
al dente at their centers.

Keep squash on low heat while draining pasta. Set aside 1/4 cup of pasta water. Add pasta to the pan of squash with the 1/4 cup hot pasta water & stir. Add 1/2 teaspoon of red pepper flakes. Add basil & lemon juice. Stir to distribute & warm basil. About 2 minutes.

Remove from heat & toss with shredded parmesan before plating. Serve with extra parmesan, red pepper flakes, olive oil, salt & pepper for diners to add more of their favorites.

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