SPLENDID summer SQUASH
CREAMY SQUASH PASTA
Makes 6 to 8 servings
(photo on page 62)
Cooked squash is transformed into a luscious sauce that brings this pasta straight into summer.
⅓ cup olive oil
3 tablespoons minced garlic
3 pounds yellow squash, halved lengthwise and cut into ¼-inch-thick slices
2½ teaspoons kosher salt
¾ teaspoon ground black pepper
¼ cup vegetable stock
½ cup grated fresh pecorino cheese
1 (12-ounce) package bow tie pasta, cooked according to package directions
1 cup packed fresh baby spinach
1 teaspoon chopped fresh rosemary
⅛ teaspoon crushed red pepper
Garnish: shaved pecorino cheese, crushed red pepper
1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until lightly golden, 1 to 2 minutes. Add squash; reduce heat to medium. Cover and cook, stirring frequently, until softened, 15 to 18 minutes. Reserve ¾ cup squash in a small bowl.
2. Increase heat to medium-high; add remaining squash and cook, uncovered, stirring frequently, until most of liquid is evaporated, 10 to 15 minutes. (Squash will start to stick slightly to bottom of Dutch oven.) Sprinkle with salt and black pepper.
Transfer 2 cups squash mixture and
