Summery Summer Squash Pasta
Our recipe for homemade ricotta is available for free for four months at CooksCountry.com/ricotta.
SWEET AND LIGHTLY grassy-tasting summer squash deserves to be celebrated as an emblem of summer produce. Sadly, many recipes minimize its impact by grating it, cooking it down to mush, or drowning it in a lake of cream sauce.
To make sure that summer squash was front and center in this pasta dish, cutting it into the right shape was important—I wanted to cook out the excess moisture but still have the squash retain its structure and identity. Thin half-moons proved to be just the ticket. I started by browning the half-moons in olive oil, which added richness to this mild vegetable. Minced garlic, black pepper, and spicy red pepper flakes provided a welcome punch. Next, I cooked and drained a pound of fettuccine (reserving some of the starchy pasta water; see “Pasta Cooking Water”), and then I returned the noodles to the pot.
After I stirred the squash mixture into the drained pasta, I added some of the pasta cooking water and tossed it all together to help unite the vegetables and pasta. Grated Parmesan added a backbone of nutty flavor and made the dish even more cohesive as it melted. Torn basil offered fresh licorice flavor and aroma, and lemon juice contributed sunshiny brightness.
I portioned the pasta into bowls and sprinkled toasted panko bread crumbs (enhanced with lemon zest and Parmesan) over the top for a hearty, crunchy contrast to
