Even though summer isn’t technically over until September, it’s hard not to think of the unofficial end being when school is back in session. My husband is a teach and will be officially back in school in less than a couple of weeks! It’s hard to believe, but at least the weather won’t be turning cool that quickly. With late summer, comes a load of great produce. Sweet corn, peaches, tomatoes, and my zucchini and squash plants are still going strong!
This is the first year I’ve grown squash and zucchini in my garden. It’s a little overcrowded, being in the same raised bed as my tomato plants (lesson learned), but they’re still producing enough vegetables! This is a pretty quick and easy way to use some of your summer bounty, and it makes a great weeknight dinner. Feel free to throw in any other veggies you may have on hand to give this dish a little more color and a little more flavor. Even some other fresh herbs would be a great addition. Be creative!
Zucchini & Squash Pasta with Basil
- 1/2 pound dry spaghetti
- 1 medium-sized zucchini
- 1 yellow squash
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 1 lemon (zested and juiced)
- 1/4 cup fresh basil, torn
- 3oz shredded parmesan cheese, plus more for topping
In a food processor, fitted with a shredding disc, or using a mandolin, julienne the zucchini and squash.
Cook pasta according to directions on package.
In a large saute pan, heat olive oil over medium. Add garlic and cook until fragrant, making sure not to let it brown. Add zucchini and squash, cook until softened. Stirring to coat with oil and garlic. About 4-5 minutes. Add the zest of one lemon and the juice. Remove from heat.
Add zucchini/squash mixture to cooked pasta. Add shredded cheese and mix thoroughly.