Recipe: Zucchini, squash and lemon pasta

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Craving Italian food, but want to skip the heavy, traditional sauces that are loaded with calories?

In the recipe below, which contains fresh zucchini and summer squash, you’ll find a new, summery way to enjoy a classic comfort food.

While the dish uses summery ingredients, it is served warm, which makes it enjoyable well into the fall season, too.

Click here to watch a prep video. If you try it out, let us know what you think!

 

Ingredients:

  • 8 ounces bow tie pasta
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 medium zucchini, sliced into half rounds
  • 1 medium yellow squash, sliced into half rounds
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)
  • 1/4 cup crumbled feta cheese (optional)
  • Zest of 1/2 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Crushed red pepper to taste (optional)

 

Preparation:

  1. Cook pasta according to package instructions until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil.
  2. In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the zucchini and squash and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes.
  3. Add the pasta to the zucchini-squash mixture. Stir to combine and cook until the pasta is heated through. Remove from heat and stir in the Parmigiano-Reggiano (if using), feta, lemon zest, black pepper and salt. Sprinkle with additional Parmigiano-Reggiano or feta if desired and serve hot.

Click here for a printable version.

 

zucchini lemon pasta