Zuchinni, Yellow Squash, and Pasta

By bonitariley

Ingredients

• 3 small summer squash (or 2 medium)
• 8 oz. dry orecchiette pasta
• 1-2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon finely chopped rosemary
• big handful of chopped spinach or other leafy green
• big squeeze of lemon
• 1/3 cup feta cheese
• 2 tablespoons capers
• a few pinches red pepper flakes
• optional: grated parmesan cheese
• plenty of salt & pepper

Preparation

Step 1

My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the squash and the shape of the pasta are somewhat similar. It makes for a nice “easy-to-get-it-all-on-your-fork” sort of texture.

Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). If you’ve been more successful with your herb-growing, feel free to switch it up. If you use leafy herbs, just be sure to add them closer to the end so they stay fresh and bright.

Just a few minutes in the pan and you’re done. I folded in some creamy feta near the end – for a vegan option, add

Cook pasta in salted boiling water until al dente (about 9 minutes).

In a large skillet heat oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.

Add a big squeeze of lemon, stir, then add chopped leafy greens. Stir again. Cook greens until they're just beginning to wilt, then add in the pasta along with a bit of starchy pasta water.

Stir in feta, capers and red pepper flakes. Taste and adjust seasonings - add shaved parmesan cheese, more lemon, and a little bit more olive oil if you like.

Vegan option: skip the cheese and add dollops of

Feel free to use different herbs - if you use leafy ones (basil, tarragon), add them at the end.