This Easy Yellow Squash Pasta Recipe Is Perfect For Warm Nights on the Porch
:upscale()/2016/07/21/021/n/1922195/87571d458696cc03_squash-spaghetti.jpg)
Veggie noodles can be just as delicious and satisfying as regular pasta, especially during the warmer months when there's a surplus of squash and zucchini. But if you're still a fan of standard spaghetti and can't imagine life without it, this recipe lets you have the best of both worlds. Squash noodles intertwine with regular spaghetti in a dance of summer's finest produce, including tomatoes, basil, thyme, and lemon. I zested the lemon too (as it's my go-to trick with citrus) and salted the dish every step of the way to really let those flavors shine. Keep reading for the full recipe!
:upscale()/2016/07/21/030/n/1922195/5d34ffa878ba4254_squash-spaghetti-2.jpg)
:upscale()/2016/07/21/031/n/1922195/a94b12f1ad4a5490_squash-spaghetti-3.jpg)
:upscale()/2016/07/21/031/n/1922195/75c2da87d44aafdc_squash-spaghetti-4.jpg)
:upscale()/2016/07/21/032/n/1922195/75b7cf9c1682158d_squash-spaghetti-5.jpg)
Summer Squash and Cherry Tomato Pasta
INGREDIENTS
- 4 medium yellow squash
- 8 ounces (225 g) capellini or brown rice spaghetti
- Extra-virgin olive oil, for drizzling
- 1 pint cherry tomatoes (about 2 cups/500 mL), sliced in half
- 1 garlic clove, minced
- 6 sprigs fresh thyme leaves
- Juice of 1/2 small lemon
- Sea salt and freshly ground black pepper
- Toppings (choose 1 or more)
- Freshly grated Parmesan cheese
- Fresh mozzarella slices
- Torn fresh basil leaves
- Red pepper flakes
- Any pesto
INSTRUCTIONS
Use a julienne peeler to slice the squash into long thin strips.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
Meanwhile, in a small skillet, heat a drizzle of olive oil over low heat. Add the tomatoes, garlic, fresh thyme, and pinches of salt and pepper. Cook until soft, about 3 minutes, turning as needed.
Toss the pasta with the squash, tomatoes, a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Serve with your choice of toppings.