Pasta with Summer Squash

Pasta with Summer Squash

We’re into the last full month of summer and we’ve still got a lot of summer produce to enjoy.  Here is a great recipe you can cook up in a matter of minutes.

Ingredents

1 pound orecchiette (*)

6 ounces fresh goat cheese

1 stick plus 2 tablespoons unsalted butter

1 garlic clove, thinly sliced

1 pound green and yellow squash, very thinly sliced

Kosher salt

Freshly ground pepper

1 1/2 cups finely chopped mint leaves and stems

2 tablespoons extra-virgin olive oil

Method

Prepare Pasta

  • In a large pot of salted boiling water, cook the pasta until just al dente.
  • Transfer 1 1/2 cups of the pasta cooking water to a small bowl and stir in the goat cheese until smooth, set aside
  • Drain the pasta.

Prepare Sauce

  • In a large, deep skillet, cook the stick of butter over moderately high heat until it turns brown and smells like roasted 
nuts, about 5 minutes.
  • Add the garlic and cook, stirring, until lightly browned.
  • Add the zuchinni, and yellow squash
  • Season with salt and pepper and cook, stirring occasionally, for 1 minute, until just tender.

Combine

  • Add the pasta, goat cheese sauce, mint and the remaining 2 tablespoons of butter to the skillet.
  • Reduce the heat to moderately low and cook, stirring, for 1 minute.
  • Season with salt and pepper and transfer to a bowl.
  • Drizzle with the olive oil and serve.

(*)  You can substitute shells if you prefer, use salted butter and/or table salt, if that is all you have, and but try not to skip the mint the first time you try it! Note: green squash is also known as zucchini or courgettes.

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