Ok ya’ll, I have been on a summer squash kick! I mean, I’m from the south, and summer squash anything is freaking delicious! But this, this here is special. This dish has twice as many vegetables as there is pasta in this pasta dish! But the lemony, cheesy goodness makes it super kid-friendly while keeping it a light summer dish!
I can’t wait for you to try it!
One Pot Lemon Squash Pasta
- Large pot
- Chef’s knife
- 1 pound 2 medium yellow summer squash, quartered lengthwise and thinly sliced
- 8 ounces small pasta such as orecchiette penne, or rigatoni
- 1 small yellow onion or fennel bulb thinly sliced
- 4 garlic cloves thinly sliced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 2 1/4 cups chicken stock
- Juice of 1 lemon
- 3/4 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup thinly sliced fresh basil
- 1/4 teaspoon freshly ground black pepper
- Add 1 pound thinly sliced squash, 8 ounces small pasta, 1 thinly sliced onion, 4 thinly sliced garlic cloves, 3/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/8 teaspoon red pepper flakes, and 2 1/4 cups stock to a large pot or deep skillet and bring to a boil over high heat. Bring to a boil over high heat. Reduce to medium-high and stir frequently until the water has mostly evaporated except for about 1/4 cup. Taste the pasta. If it’s tender, you’re ready to finish up. If it’s not quite tender, add another 1/4 cup of water or stock and keep cooking until tender.
- Reduce heat to low and stir in the juice of 1 lemon, 3/4 cup grated Parmesan cheese, 1/2 cup grated Pecorino Romano cheese, 1/2 cup thinly sliced fresh basil, 1/4 teaspoon freshly ground black pepper until you’ve created a thick creamy sauce. If it doesn’t look creamy, add a splash of stock or water to loosen it up and create a creamy sauce.
- Taste! You might need to add more salt depending on how salty your cheeses were.