Summer Squash and Basil Pasta

Ingredients for Summer Squash and Basil Pasta

• 60ml olive oil

• 8 garlic cloves, thinly sliced

• 900g assorted summer squashes and courgette, quartered lengthwise, sliced

• Kosher salt

• 1 teaspoon Aleppo-style pepper, plus more for serving

• 350g paccheri, ziti, or other large tube pasta

• 60g Parmesan, grated (about 120ml ), plus more for serving

• 1 tablespoon fresh lemon juice

• 1/2 cup basil leaves

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 teaspoon Aleppo-style pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet using a slotted spoon or spider and add 120ml pasta cooking liquid. Cook pasta, adding 60g Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.