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Prep time
20 minutes -
Cook time
20 minutes -
Serves
4
Author Notes
A simple and delicious pasta dish perfect for a quick summer meal. —Carol P.
Ingredients
4
small-medium Zucchini and yellow squash, cut into 1/2 in. chunks
1 pound
pasta (rigatoni works well with this recipe)
2 tablespoons
olive oil
4
cloves garlic, minced
2 tablespoons
butter (or vegan butter)
1 cup
Fresh herbs, chopped– use one or a combination of the following: mint, basil, and parsley
1-2 cups
reserved pasta water
1/2 cup
parmesan reggiano (optional)
Directions
- Prepare pasta according to directions
- Heat olive oil in separate pan and add squash, cooking through until soft and slightly browned, about 10 minutes
- Add garlic and cook for an additional 5-10 minutes, careful not to burn it
- Off heat, add butter, herbs, and pasta water. Mix and add pasta. Top with optional parmesan and additional herbs for garnish.
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